First Smoked Goose pr0n
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.
Bill Wheeler - Cleveland TN
competition team member: Jack's Old South & Myron Mixon Smokers.com
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