How to smoke whole goose
Goose is a big, fatty bird with delicious dark meat. You might expect taste like chicken or turkey, but flavor is quite unique and closer to beef or venison. Even when the whole animal weighs some 9 ½ lb (4,3kg) it feeds just about four people. When you count out the neck, bones, and large amounts of fat, you are left with some 2 ¼ lb (1kg) of meat. Keep this in mind when planning for your dinner party.
Goose is cooked to 175°F (79°C) internal temperature. In grill temperature 320°F (160°C) it takes 2 – 2 ½ hrs to cook. Preparations for brining need to start day before.
- 2 gal of water (~8 liters)
- 1 cup of salt (2 ½ dl)
- 1 cup of brown sugar (2 ½ dl)
- 1 orange
- 1 lemon
- 10 whole black peppers
- 6 juniper berries
- 2 bay leaves
Mix all ingredients together in a large bowl. You need to leave space to submerge the whole goose in it.
- Cut off excess fat from the cavity
- Make gentle cuts on the skin and be careful not to cut through to the meat
- Stuff the goose with orange, lemon and apple slices
- Tie the legs together
- Season skin with salt and black pepper
Submerge the goose into the brine and put to the fridge overnight.
- Heat your grill/smoker up to 320°F (160°C)
- Place aluminum foil bowl inside to collect all dripping fat (there will be plenty)
- Place 2 – 3 chunks of apple or cherry wood on top of the burning charcoals
- Positions the goose on top of the aluminum bowl and leave it smoking until internal temp reaches 170°F (77°C).
- If you like, you can glaze the goose with mixture of apple juice and honey half an hour before it is ready
Take the goose out and wrap in foil for 30 minutes. Internal temp will carry over to desired 175°F (79°C). Done!
Carve and serve!