Today I will smoke a wild goose breast that was brined for about 16 hours. I will use apple wood. It has been a while since I have seen goose meat and it is definitly a dark meat. I'll get back with the results later.
Who knows? With the BS, you might get goosed more often![8D]
Bill
I smoked it for 3 hours and 45 minutes with apple to 165 degrees and then cooled in the refrigerator. I sliced it thin to warm it up, not cook it in a frying pan. It was not bad, just a bit tough in some areas. I don't think the results were bad considering that some geese are tough no matter what you do to them.
Being I haven't ever done goose, I will defer to your opinion. Why would you smoke it, then cool it, and then reheat it? Is it like duck?
Bill~~Good one!
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?