Smoked Goose?

[Neal Haarberg]

I haven't smoked birds in a few years, but here is what I remember. I would usually brine in a pastrami birine for a few a days. I do remember for sure that skin on is waaaaaay better. the more fat the better. Keeps the meat moist and delicious. I would smoke with the skin side up. I can't recall for sure what temp I would go to but I want to say 140.

 

[Jeff Reardon]

Thanks for all the advice. Will be better prepared for my next goose, and in the meantime while my smoked goose parts are drier than I wanted, flavor is good and they are holding up well after more than a week out of the smoker. Thinly sliced, makes for nice jerky, and is pretty good on crackers with a nice sharp cheddar.

 

[Capt Rich Geminski]

Remember that the goose will still cook some after removing from smoker. I keep on lower rack, less heat.