Goose Breast with some Q View

[mfreel]

My last try was a whole goose, which turned out great!

This is my first try at just the breast meat.  

Brined for 2 days using the maple cure from my local guy.  Again, slightly diluted.  Mixed for 1.25 gallons.  No additional spices.

Smoked right at 3 hrs at 225 to an IT of 165.

This batch turned out more dry, but still pretty darn good.  I plan on doing some more of these.

Out of the cure.

Goose breast brined.jpg

• mfreel
• Feb 8, 2014

Out of the smoker.  3 hrs at 225 to an IT of 165

Goose breast A.jpg

• mfreel
• Feb 8, 2014

Sliced

Goose sliced 2.jpg

• mfreel
• Feb 8, 2014

Sliced up close

Goose sliced.jpg

• mfreel
• Feb 8, 2014

 

[noshrimp]

Nice pics, mfreel. Those slices look awesome. Good job and thanks for sharing.

Noshrimp

 

[dirtsailor2003]

Nice looking breasts!

 

[crazyq]

Looking good from here.

 

[disco]

Thanks for posting this. I love seeing more great ideas on this forum.

Disco

 

[smokeymagoo]

Wow, looks real good. Never had goose but have always wanted to try it.

 

[bjake2001]

Wow, those look 100x better than anything I have ever done with a goose breast.  Definitely going to give something similar a try.

 

[leah elisheva]

Those look just beautiful!!!!!!!!!!! Nice to see! Cheers! - Leah

 

[mfreel]

The still ended up dry.  Don't know how to fix that.  Definitely don't want to take these past 165.

 

[vaquero01]

another way i have done these in the smoker is to take the breast and using my filet knife going across the breast, slice it into a 1/2 inch thick cutlet, then fill it with cheeses, mushrooms, leeks, pine nuts, and sun dried tomatoes. roll it up and bind it with twine, and pop it into the smoker. usually I try to stay a little closer to the 160 range on the i.t. Goose is darn difficult to keep moist. I also have smoked them, run them through the grinder, added cream cheese and chives and used the mixture as the stuffing for abt's.