First Smoked Goose pr0n

wjwheeler · Nov 24, 2012

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 · Nov 24, 2012

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 · Nov 24, 2012

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 · Nov 25, 2012

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

Rich Parker · Nov 25, 2012

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

wjwheeler · Nov 25, 2012

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

wjwheeler · Nov 25, 2012

Rich Parker said:
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 · Nov 25, 2012

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

Bob

First Smoked Goose pr0n

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