Thanks in advance
Good moring All, looking for ideas for Canadian goose breast, skin off (I don't have a CS YET still working on the wife getting close.using my home built smoker for now)
Thanks in advance
Thanks in advance
Original Post
Mornin',cook17.
It's a pretty muscular rascal.
I'd go to the search feature above and find a brine,like Smokin' Okie's.You might also read his Brining 101,if you don't do much.
I'd brine longer than it says.A couple days wouldn't hurt it.I'd also inject some of the brine .
If it has lost much of its skin,you can wrap it in vinegar soaked cheesecloth.
I wouldn't smoke it too heavy.
Some folks, that cook a bunch of them, claim breast side down is the way to cook.
I don't say open the cooker a lot,but basting occasionally with an oily liquid can't hurt.
I'd cook 225�-250� to an internal of about 165�,don't overcook or it will dry out.
Hope this helps some.
It's a pretty muscular rascal.
I'd go to the search feature above and find a brine,like Smokin' Okie's.You might also read his Brining 101,if you don't do much.
I'd brine longer than it says.A couple days wouldn't hurt it.I'd also inject some of the brine .
If it has lost much of its skin,you can wrap it in vinegar soaked cheesecloth.
I wouldn't smoke it too heavy.
Some folks, that cook a bunch of them, claim breast side down is the way to cook.
I don't say open the cooker a lot,but basting occasionally with an oily liquid can't hurt.
I'd cook 225�-250� to an internal of about 165�,don't overcook or it will dry out.
Hope this helps some.