Discussion in 'Beef' started by mballi3011, May 8, 2009.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I know this isnt the place to ask this question but there is alot more people here i think. Has anybody smoked a goose if so can you give me some tips on how to??? [​IMG]
  2. scmelik

    scmelik Smoke Blower

    I haven't yet but I have 8 breasts in the freezer and I am going to attempt to smoke a few of them.
  3. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Okay here is what you do....first soak in salted water for three days, changing out the water 2-3 times a day, then the night before the smoke marinade in some Italian dressing, in the morning wrap in bacon and prep the smoker, I prefer apple or cherry smoke for goose, now here is where it gets tricky, I use a ceder fence board and place the meat directly on to it, smoke at 250 for around 4 hrs at around 150* pull and let rest, while it is resting you can snack on the ceder fence board....because the goose will taste worse........
    All of my goose gets ground and mixed with pork and made into brats. summer sausage or cotto salami....if it where me I wouldn't waste my time ( because i already have and it is not worth it)
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    1 Gallon water
    1 c koser salt
    1 c brown suger
    1 c Orange juice
    1 c worchy
    2 T faverite rub
    Soak 6-8 hours
    smoke till 165* internal
  5. rickw

    rickw Master of the Pit OTBS Member

    Here is one I used with great results.


    2 Cups Soy Sauce
    1 Cup Brown sugar
    2 t Black Pepper
    2 t Garlic Powder
    1 t Cayenne pepper
    1 t Red Pepper Flakes
    1/2 t Ginger

    Makes enough Marinade for 2 Goose Breasts

    Smoke breasts @ 200-225° for one to two hours or until internal temperature reaches 170°.

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