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wjwheeler 11-24-2012 06:20 PM

First Smoked Goose pr0n
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I smoked a goose today on my Bradley Smoker. I used 8 apple and 2 hickory bisquettes. The cook started at 2:05 at 200 degrees. I wrapped the goose in cheesecloth soaked in apple juice and water. I set the goose on a turkey steamer filled with apple juice and placed it on the bottom rack. At 3:35 it was unwrapped and rubbed with Cajun Shake. At 6:05 I placed it in a preheated convection oven at 4:00 degrees for 10 minutes. The goose temped at 174 in most areas. (I know I should have pulled it sooner.) It was chewy and greasy but had a good flavor. It will probably be my last goose.

IamMadMan 11-24-2012 06:33 PM

Looks good, as far as being greasy... That is their nature, you could start in the smoker and finish in a hot oven to crisp the skin and render some of the fat out of the meat.

I love goose meat it is sweeter and lighter in color than duck meat.

buccaneer 11-24-2012 06:34 PM

Don't give up yet, if that came off early it would have been sensational.
Looks way overdone to me, but it WAS perfect at some earlier point!!
You can do it!
I'm salivating at the thought now...

Phubar 11-25-2012 06:21 AM

Yeah...I'd love to see you try it again.
Nice colour though.

Rich Parker 11-25-2012 07:46 AM

Beautiful color! I have never had one but those suckers are everywhere up here.

wjwheeler 11-25-2012 07:48 AM

What temp do I need to pull it? I'll try to smoke another one before Christmas.
Beef Jerky is my next adventure.

wjwheeler 11-25-2012 07:50 AM


Originally Posted by Rich Parker (Post 2280341)
Beautiful color! I have never had one but those suckers are everywhere up here.

I wish it tasted as good as it looked.

You and Mark should partner up on a "great goose adventure". Are you coming to Calhoun with him?

BobM 11-25-2012 07:55 AM

Good effort, it looks really good though! Try again and take it off the heat sooner.


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