Smoked Goose …For That Next Special Occasion.
Smoked goose is a superb selection when your tired of smoking turkey or chicken.
You don’t have to be a bird hunter to get a quality goose for the smoker.
One can usually be purchased at the supermarket or your local butcher shop.
They will range in weight anywhere from about six pounds to twenty. A younger bird in the eight to ten pound range will have better flavor than the heavier birds which tend to be older.
When smoking a whole goose with the skin on, using a brine or marinade is optional. I would use a good poultry rub of some kind. If you’re smoking just breast meat brining or marinating should be done to help prevent the meat from becoming too dry.
You will need to put a drip pan in the cooking chamber under the bird to catch the drippings, otherwise you'll end up with a huge mess in the bottom of the smoker....NOT GOOD!
The temperature should be at 225 degrees prior to putting the bird in the smoker. No two smokers cook exactly the same, so it’s hard to pin down an exact time when the goose will be done.
If you go with a cooking time of thirty minutes per pound, that should get you in the ball park, but the bottom line is the internal temperature. It has to reach at least 165 degrees to be safe to eat. When it does, you are good to go.
So give it a try, you won't be disappointed and lets get smoky!
in five easy steps.
is a great alternative to frying or grilling.
...Here’s How It’s Done.
Return from smoked goose to smoking poultry
Return from smoked goose to smoking meat