goose in a smoker?

[muddy]

So my next goal is to smoke some goose. Any suggestions on brine types, meat flavor injectors, or how to keep it from drying out aside from a bacon blanket?

Thanks for the suggestions in advance.

 

[nannyslayer]

Wrap the goose in bacon, smoke for 3 hours, then throw the goose away and eat the bacon.

 

[NWBuck]

Wrap the goose in bacon, smoke for 3 hours, then throw the goose away and eat the bacon.

Have to say I'd agree...fun to shoot, then feed the cats :way:

NWBuck

 

[JNRBRONC]

Might try putting it right above the water pan to try to keep it moist. Cut apples in half and cover the goose with them. Never tried this, just a thought.

 

[FinBonZ]

10 goose breasts (already breasted out)
1/4 C Mortons Quick Tender
1/2 Gallon water
Soak for 3-4 days.
Smoke 6 hrs. at about 110- 120 degrees.
Remove and place in an oven at 305 degrees until the internal temp is 140 -150 degrees.

I waited until it cooled and sliced it with an electric slicer as thin as I could. Really good flavor similar to roast beef. I liked it better cold than warmed up.
Try it and let me know how it turns out!

 

[jkratz5]

Wrap the goose in bacon, smoke for 3 hours, then throw the goose away and eat the bacon.

Good suggestion. Or maybe just smoke a turd instead, same flavor

 

[JRudd]

its been a long time since I've smoked a goose.. it was good when I did it tho. I usually just use the crock pot for most of my birds.. easy, quick and tastey way to get rid of them! Low heat. Warm if that's an option on your crock. Mine goes on warm for 8-10hrs.. comes out like roast beef

 

[Skully]

The only sky-carp I've ever eaten that didn't taste like a bucket of @$$holes was some jerky I had that was ground goose and teriyaki seasoning. It was amazing!

 

[HorseDoctor]

Because wild geese are so lean they will obviously tend to dry out. Why not just go with that. Slice it, season it & make goose jerky. It can be very tasty! We used to go to Texas every year & shoot a couple hundred a week. Got to try a lot of different things with goose. Some good, some not so much. Jerky is good!

 

[jmoose]

go to the morton's salt website and look up the pastrami brine recipe. follow the recipe and then put it on the smoker until internal temp is 140

 

[LYON]

Wrap the goose in bacon, smoke for 3 hours, then throw the goose away and eat the bacon.

Sound like a good way to ruin a bunch of bacon.