G
Guest
Guest
Allright, last time I posted I was asking how to do a goose. No responses. Well, it turned out fantastic.
Brined a 11 lb'r for about 3 days in Fat Man's brine. Put on this AM about 11 on the top rack for about 1 1/2 hours. Put on lower rack when I put on the 5 # turkey breast on the top rack. Pulled them both at 2:30 (breast temp = 165) and wrapped on foil and put in cooler until about 4:00. Hotter than heck when I opened to carve.
Ran temp about 300 at the top vents. Filled with lump and started with 3/4 charcoal chimney. Used cherry wood chunks.
Will definitely do again.
Oh, the backup was a 19# turkey on the Weber kettle which also turned out great. If you ever do a goose, it ain't going to feed a lot of people.
Dan in Wis
Brined a 11 lb'r for about 3 days in Fat Man's brine. Put on this AM about 11 on the top rack for about 1 1/2 hours. Put on lower rack when I put on the 5 # turkey breast on the top rack. Pulled them both at 2:30 (breast temp = 165) and wrapped on foil and put in cooler until about 4:00. Hotter than heck when I opened to carve.
Ran temp about 300 at the top vents. Filled with lump and started with 3/4 charcoal chimney. Used cherry wood chunks.
Will definitely do again.
Oh, the backup was a 19# turkey on the Weber kettle which also turned out great. If you ever do a goose, it ain't going to feed a lot of people.
Dan in Wis