Goose breast

[bflosmoke]

Hey folks
A Sept goose season is opening in NY next week and I was asked if I could try to smoke a few breasts. Looking around the forum I dont see much information.Can anyone give me a clue as to what to do.

[Smoking Duck]

Well, you definitely want to throw it in a brine much like you would a yard bird or a turkey.  Then, I'd throw a rub on it and cover it up in bacon.  I'd do about 1.5-2 hrs of smoke (most likely apple or something mild; don't use mesquite.....egads, the thing will sprout feathers and fly away) and then finish off either on the grill or in the oven.  If you treated it like a turkey, you'd be doing fine.  If you are simply going to breast them (breast fed is best fed  ;D), I'd still throw them in a brine and then cover up with bacon (otherwise it'll dry out like a popcorn fart) and smoke no more than 1.5 hrs with a milder wood.  I'd finish on the grill.  I like mine medium rare, so how long you cook em is up to you.  I then will usually slice them and put them on a plate and serve with prosciutto wrapped asparagus.  I also give my dog (who retrieves all my birds) a slice or two.  Without her, I gotta work harder, so she deserves them.


SD

[westexasmoker]

SD, has got you hooked up.....just like turkey breast....but ya you gotta use mesquite!  ;D

Hey....Its my job!!!!

C

[easyridinole]

I have kind of a funny story about goose meat. One of the guys I work with asked his neighbor how he does his goose and this is what he told him. First you clean it all up and then wrap it up and put it in the freezer. Make sure it is on the very bottom of the freezer and leave it there for a couple of years. Once a couple of years have passed take it out and throw it away! I guess his neighbor buddy had a bad experience with it once or something! :D We have an early goose season starting in a couple of days here in Wisconsin and I can't wait! I personally like to save a few breasts up and then grind them up and make jerkey out of them.

Ole

[bigcatdaddy]

I smoke Ducks and Geese a lot.  Me and a few buddies just did a large amount for a group of people.  We generally do a large batch a during the summer.  All of them I do are breast only.  I take the goose breast and butterfly them so they are about as thick as the ducks and helps me get the rub on the outside and inside.  We have never brined them and they always turn out great.  The day before I rub each individual breast and either wrap each one in plastic wrap or I have started vaccuming them down with the Game Saver.  This is much easier and takes less time.  I put them in the fridge until I  smoke usually the next day.

When I smoke them I get the box temp to 210 and throw them in.  I don't cook them much longer than 3 to 4 hrs total.  I don't probe the for temp, I just feel for how firm they are getting.  When they start to firm up pretty good I pull them.  They will be a little rare, but will continue to cook until the temps disapate.  Because of being such a lean piece of meat they can get over cooked very easy.  Can always pull one off and cut him and see how it's doing.  When you cut it it should be nice and juicy, if not it's to done and will be dry.

BCD

[Tenpoint5]

Hey folks
A Sept goose season is opening in NY next week and I was asked if I could try to smoke a few breasts. Looking around the forum I dont see much information.Can anyone give me a clue as to what to do.

Them are all great Idea's. But if you was to send them my way. I could experiment with a couple of things I do and I promise I will git back with ya and let you know the best way!!

[bflosmoke]

Can it be cut into strips and done like traditional jerky
BFLO

[stillsmoking]

I skin the whole goose, brine, smoke for about 4 hours with apple and cherry then finish off in the oven over water.  I have never had a complaint about dry goose.