Buddy brought over some goose the other day and I am going to cook them tomorrow. Let me know what you think. I'm brining them in a simple brine of water, salt, maple bourbon, and brown sugar. I am going to take them out in the morning a do a tub of salt, pepper, garlic, red pepper, and a little brown sugar. The. I am going to put a mix of jalapeño and cream cheese on the breast, roll them up, wrap in bacon and then smoke at 225 for about 2.5-3 hrs until IT reaches 165. The. I plan on cutting and serving kind of like an appetizer.