After great feasts with chicken and turkey it's indeed goose for my next cook this Friday (a national holiday).
I got a fresh supposedly quite lean all natural goose with a weight of about 7.72 lbs from one of our acquaintance's farm.
As I want to save the excess of fat (if there really is) I don't want to steam first, but just puncture the skin and put a large enameled casserole on the lower grate of my WSM under the spatchcocked goose.
The question is now, if to brine or not, and if I should apply by spiced butter on and under the skin (like I did with chicken and turkey), or just apply rub with or without EVO on the outside.
Oh, and would it be a bad idea, to put raw potatoes cut in fries directly into the pan under the goose)?
I'll post a photo of the goose once I spatchcocked it before putting into the brine (or not).