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Smoked Whole Goose

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    Smoked Whole Goose

    Smoked a whole goose this evening for the first time and all I can say is wish I had done this sooner. Came out really good! Super simple recipe as well.

    1 sliced apple
    1 sliced onion
    Couple cloves of garlic
    Salt
    Pepper
    Butchers twine
    Whole plucked and gutted goose

    Clean and dry the goose. Knife or ice pick pole small holes in the skin all over so the fat can drain out while in the smoker. Stuff the cavity with apple, onion, and garlic. Tie legs together with twine. Salt and pepper all over the outside on the skin generously. Set smoker to 225-250 and smoke the goose til temp of 145 (measure temp in thickest part of the thigh). Raise temp to 350 and continue to smoke til goose is 175. Remove and slice off the breast like a spiral cut ham and enjoy!



    I think for now on I’ll leave the skin on waterfowl even if I just breast them out. That fat adds some flavor.


    Sent from my iPhone using Tapatalk

    #2
    looks like some good eats.

    Comment


      #3
      What kind of goose? Speck?

      Comment


        #4
        Originally posted by Muddy Bud View Post
        What kind of goose? Speck?
        This one was a lesser Canada

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          #5
          Originally posted by diamond10x View Post
          This one was a lesser Canada
          If you can make that or a snow taste good, it's a win.

          Comment


            #6
            Gonna have to give this a try!

            Comment


              #7
              Looks good especially the deer pellets !

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