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Goose

J Appledog
J Appledog Posts: 1,046
edited November -1 in EggHead Forum
I'm brining a goose breast & want to smoke it tomorrow. Any suggestions on time, temp and/or wood? Thanks! Julie
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Comments

  • RayS
    RayS Posts: 114
    J Appledog,[p]I did six wild goose breast on the weekend. I used two handfulls of hickory. I started at 200 for 1/2 hour, then up to 300-325 for about 2 1/2 hour. I tried to get to 180 degree internal temp., but the outside was getting kind of dry. I took them off at 150 degree internal.[p]Next time I think I will lay slices of bacon on top of the breasts. Wild game is usually very lean.[p]I took sample slices in to work and everyone thought it was great. [p]Let us know how you make out.[p]RayS

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  • RayS
    RayS Posts: 114
    J Appledog,[p]I forgot to mention I did them indirect.[p]RayS

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  • Marvin
    Marvin Posts: 515
    J Appledog,
    While I haven't done goose, I have done skinned pheasants that probably have the same leanness as mentioned by RayS. Brining the pheasants was enough to keep them moist without the bacon. My temp goal would also be 150-160. Let us know.
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