My goose isn't cooked ;)

UnConundrum

My everloving wife brought home a frozen goose for me to smoke. As it thaws, I was wondering if there's any special considerations in cooking it. I'd assume brining it and cooking it like a turkey. Any other thoughts?

Unknown

UnConundrum,[p]definately cook indirect with a drip pan, many years ago I tried a duck on my gasser. I had to keep shutting off the gas while the grease fire did the majority of the cookin.lol[p]Scott

Marvin

UnConundrum,
I don't think it will require brining. We do lots of ducks that are just as fat as a goose, and they turn out great without brining - in contrast to a turkey that has little fat. Also, cook it lo-n-slo; not like a turkey. If you set it at 225-235, in a V-rack, over a drip pan, you should be fine. It will take about 4-5 hours (breast temp - 165). Enjoy.

djm5x9

<p />UnConundrum:[p]I would rub it with olive oil, season with salt and pepper, and cook it direct on an elevated grid at 200º for about five hours . . .

Yazoo

djm5x9,[p]Hmmm...would that be a spatchcocked goose?

djm5x9

Yazoo:[p]It certainly is.

Midnight Smoker

UnConundrum,[p]Loosen the skin from the meat and it will GET MUCH crisper...