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)