Smoked Goose
A complete guide to smoking goose, covering both domestic whole birds and wild goose breasts. The domestic goose smokes at 250°F for 4-6 hours with incredible self-basting fat, while wild goose breasts get the low-and-slow treatment at 170-180°F for tender, deeply flavored results.
Equipment
- Smoker offset, pellet grill, or kamado
- Instant-read meat thermometer essential for safe poultry temps
- Large aluminum drip pan mandatory for catching rendered fat
- Sharp knife for scoring skin
- Large container or brining bag for wet brining
Ingredients
The Goose
- 1 whole domestic goose 10-12 pounds, thawed
Brine
- 1 gallon cold water
- 1/2 cup kosher salt
- 1/4 cup brown sugar packed
- 2 tablespoons black peppercorns whole
- 4 bay leaves
- 4 cloves garlic crushed
Dry Rub
- 2 tablespoons kosher salt skip if brined
- 2 tablespoons black pepper freshly ground
- 1 tablespoon garlic powder
- 1 teaspoon paprika
Instructions
- Combine water, kosher salt, brown sugar, peppercorns, bay leaves, and garlic in a large container. Stir until salt and sugar dissolve. Submerge the goose completely and refrigerate for 12-24 hours.
- Remove the goose from the brine, rinse thoroughly under cold water, and pat dry with paper towels. Let sit at room temperature for 1-2 hours.
- Remove excess cavity fat with a sharp knife. Score the skin in a crosshatch pattern, cutting through the fat layer but not into the meat. Prick the skin all over with a skewer.
- Mix the dry rub ingredients and apply evenly over the entire surface of the goose, including inside the cavity.
- Preheat your smoker to 250°F using indirect heat. Place a large aluminum drip pan directly below where the goose will sit. Add cherry or apple wood chunks.
- Place the goose breast-side up on the grate above the drip pan. Close the lid and maintain 250°F.
- Drain the drip pan every 60-90 minutes as fat renders. Save the rendered fat for cooking. Expect 2-3 cups from a whole goose.
- After 3 hours, begin checking the internal temperature. Insert your thermometer into the thickest part of the thigh without touching bone.
- Remove the goose when the thigh reaches 165°F and the breast reads 160°F. Total cook time is typically 4-6 hours depending on size.
- Rest the goose loosely tented with foil for 20-30 minutes before carving. Slice the breast lengthwise into thin portions.
Notes
Wild Goose Breast Variation: For wild goose breasts, brine for 24-48 hours. Smoke at 170-180°F for 2-3 hours. Pull at 130-135°F internal temperature. Do not exceed 140°F or the meat will become dry and livery. Slice thin against the grain.
Wood Choice: Cherry and apple are recommended. Hickory works for bolder flavor. Avoid mesquite.
Storage: Refrigerate leftovers in an airtight container for 3-4 days, or vacuum seal and freeze for up to 3 months.