A way to turn goose into a delicious, tender meal. 4 day brine. 4 hour smoke, 2 hour low heat reheat.
by 1djgourmet
2 Comments
Gentleman-Eng1neer
How did it turn out? I don’t know much about goose, but my gut instinct is that it is too delicate for a proper low and slow smoke. I’d love to be wrong about that, always interested in some variety for my smoker!
loosehead1
Fascinated by this, what temperature did you smoke at?
2 Comments
How did it turn out? I don’t know much about goose, but my gut instinct is that it is too delicate for a proper low and slow smoke. I’d love to be wrong about that, always interested in some variety for my smoker!
Fascinated by this, what temperature did you smoke at?