Finally got around to doing my goose on the egg. It was...ok. Was kind of disappointed. I didn't think brining would help a goose because there is so much fat under the skin, I can't fathom how anything would soak in. Salt/pepper/garlic slices stuck in little slits everywhere. Cooked it breast side down for about 2-1/2 and then flipped it. All on a V-rack over a drip pan. MAN did that baby smoke. Little bits of fat dripping on the charcoal all the time created quite a fuss. Surprised I didn't end up with the fire department here. Did have some neighbors peek over the fence to see if I was being torched. There was nearly always a flame licking the bottom of the drip pan from the fat sizzling over the top.[p]A nearly 13lb goose produced enough breast (chest) for maybe 4 servings. The legs were too tendonous (is that a word) to do much with. The rest was too bony to do much with. With all that smoke, I didn't find much smoke flavor! And it was kind of a difficult one to carve.[p]This was a VERY expensive goose ($49). I've done geese before in the oven that I think were a lot more tender, flavorful, and had more yield. Do you think this was just an older, wiser goose that had some life on it, or is there too much fat to produce a civilized goose in the egg? Man, I was hoping for something spectacular...other than my VISA bill.