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.
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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
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