Rick Soliman
TVWBB Pro
Well with the start of waterfowl season here I decided to cooks some of my goose breasts from opening day. I did not brine these just covered with worchester sauces then my rub. I put on the cooker at 225 with 2 chunks of apple and let it go until the temp hit 160. I also wraped the breast in bacon from the butcher. It was fantastic no game taste.
wild goose
wild goose