This is not your pork!
is one Smokin' Farker
So I got a fresh all natural supposedly quite lean goose with a weight of 7.85 lbs for smoking in my WSM this Friday:
I just removed the backbone, breastbone and some excessive fat, and saved the backbone, fat and some organs that came with the bird (liver, neck and some other which I could not identify) for whatever my wife is going to do with it:
This time I did not separate in halves, but left it spatchcocked:
And off it went into the brine:
The plan is to rub with salt, black pepper and brown sugar, puncture the skin and put a large enameled casserole on the lower grate of my WSM to capture all the liquids. Then smoke at 350+°F till IT 165°F in the breast without additional smoking wood (just using my Natural Lemon Tree Lump Charcoal, which worked out very well with my first ever turkey).
Now I have some questions for you:
I just removed the backbone, breastbone and some excessive fat, and saved the backbone, fat and some organs that came with the bird (liver, neck and some other which I could not identify) for whatever my wife is going to do with it:
This time I did not separate in halves, but left it spatchcocked:
And off it went into the brine:
The plan is to rub with salt, black pepper and brown sugar, puncture the skin and put a large enameled casserole on the lower grate of my WSM to capture all the liquids. Then smoke at 350+°F till IT 165°F in the breast without additional smoking wood (just using my Natural Lemon Tree Lump Charcoal, which worked out very well with my first ever turkey).
Now I have some questions for you:
- Would you try to get rub under the skin, or apply just on the outside with or without some EVO?
- Ever tried fries made in goose fat?
- What else can be done with goose fat?
- Any thoughts else on smoking that goose?