Smoked Whole Goose - TexasBowhunter.com Community Discussion Forums

diamond10x · 01-13-2021, 09:11 PM

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

waterdog · 01-13-2021, 09:27 PM

looks like some good eats.

Muddy Bud · 01-13-2021, 10:03 PM

What kind of goose? Speck?

diamond10x · 01-14-2021, 10:26 AM

Quote:

Originally Posted by Muddy Bud

What kind of goose? Speck?

This one was a lesser Canada

ultrastealth · 01-14-2021, 10:29 AM

Quote:

Originally Posted by diamond10x

This one was a lesser Canada

If you can make that or a snow taste good, it's a win.

Kmart49 · 01-14-2021, 02:38 PM

Gonna have to give this a try!

kcmarullo · 01-14-2021, 02:48 PM

Looks good especially the deer pellets !

01-13-2021, 09:11 PM	#1
diamond10x Ten Point Join Date: Sep 2011 Location: Helotes Hunt In: Kinney and Bexar counties	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

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

01-13-2021, 09:27 PM	#2
waterdog Pope & Young Join Date: Oct 2006	looks like some good eats.

01-13-2021, 10:03 PM	#3
Muddy Bud Pope & Young Join Date: Jul 2009 Location: Corpus Christi Hunt In: Jim Hogg	What kind of goose? Speck?

01-14-2021, 02:38 PM	#6
Kmart49 Ten Point Join Date: Oct 2014 Location: DFW Hunt In: Callahan County/Stephens County	Gonna have to give this a try!

01-14-2021, 02:48 PM	#7
kcmarullo Ten Point Join Date: Jun 2009 Location: Danbury Tx Hunt In: South Tx, Oklahoma	Looks good especially the deer pellets !