Goose on the smoker?

[Josh Z]

Does anyone have any advice for smoking a goose?
Also, to brine or not to brine?

Thanks.

 

[Bryan S]

Josh, A search yields 6 pages for you. http://tvwbb.infopop.cc/eve/forums?a=search&reqWords=Goose

 

[Josh Z]

Thanks. I already went thru the 6 pages, but most of them are questions or people who have done duck. Just wanted to see if there were any fresh experiences with a smoked goose on the WSM.

 

[K Kruger]

I use a kettle but there's no reason you couldn't use a WSM. Brining is optional (I don't); I do blanch.

You can low/slow for a few hours then crank the heat to finish (for better skin) or you can cook at a higher temp from the get-go. There is copious fat if domestic so remember to pierce the skin all over. I'd also recommend starting breast down, finishing up.

 

[Josh Z]

Thanks Kevin. I never would have known to pierce the skin. I think I'll start it low & slow on the WSM with some apple wood.

 

[Josh Z.]

Dude,

I'm the Josh Z around here. I just thought *** I didn't post anything about a goose.....

Hmmmmmmm imposters....

 

[Josh Z.]

ah I have period after my name.