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Date Posted: 08:22:48 10/18/02 Fri
Author: DarrenC
Author Host/IP: NoHost / 216.254.162.146
Subject: Re: Canada Goose
In reply to: bbbrown 's message, "Canada Goose" on 07:45:20 10/18/02 Fri

Good Morning Bryan!

The only time I've had smoked goose breast it was done sort of the same way we do salmon; brined for about 48 hours, equalized in the fridge for another 24, then smoked between 150 and 175 degrees until internal temerature was about 145. I don't know if your big offset would be the right tool for this job.

If you wanted to try a little hotter cook, I'd find a poultry marinade you like, even one off the shelf, give it a good long soak, and cook them on a V-Rack over a water pan. Goose drippings make for wonderful au-jus or gravy to pour over the breasts when they're done.

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Replies:

  • Re: Canada Goose -- reg, 16:44:34 10/19/02 Sat
  • Re: Canada Goose -- smokin Jim, 17:11:19 10/19/02 Sat
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