I finally got around to smoking some of the breasts from the geese I shot on my trip to western Nebraska last month. First, I soaked them for 2 hrs in vinegar and salt water. Rubbed with Jan's and after a few hours in the frig, I smoked them @ 200* F using pecan pucks. I pulled them at an IT of 135* F then FTC'd with a little Cream Sherry. Turned out very moist, tender, with a flavor we like. Will do again for sure.
(http://i1278.photobucket.com/albums/y510/Banset1/009_zps6a33b932.jpg) (http://s1278.photobucket.com/user/Banset1/media/009_zps6a33b932.jpg.html)
Looks good. But my wife will not eat any goose or duck that is pink, so I have to cook her more than mine.
I didn't get any geese this season (didn't hunt), but I plan on hunting next season. I bagged a few last season.
Looks delicious Joe!