Smoked Goose Breasts

[nybrowndawg]

This is a fantastic way to prepare your honker breasts. I own a Smokey Mountain propane smoker and it works great. Got it at Gander Mountain a year ago. Take your goose breasts, inject them with Tony Chachere's Creole style Butter Marinade. I use one 17 fl oz. bottle for about 12 breast sides. I put the breasts in a tupperware cake storage and pour the remaining marinade over the top. I keep them marinading in the fridge for 12-24 hours. Get the smoker hot, smoke at around 250 deg (wherever you can control) until the meat iinternal temp in the thickest one is 170 deg. Slice thin like pastrami. You will be amazed at how tender and tasty this will be. I think the water bowl under the racks is the key aspect to keeping these moist. I've used Hickory and alder and both tasted great.

[Jason Mears]

Thanks for sharing!

[Kevin Kriha]

Can't wait to try it, Thanks!

[Craig Silvanic]

sounds awesome.. I will have to try.

[Jason Connellee]

Good recipe. I've been doing this method for years now. When I load up my smoker, first I can't keep my wifes hands out of it. As of she loves it. Second, the neighbors smell what's cooking and come a knocking. It's all good !!

[Jimimc]

Always looking for new ideas, Thank You

[David Wood]

Great idea ! I do the same with Snows, except I use brisket rub and smoke with green mesquite until there med rare inside.

[DanMathews]

I have been making pastrami from mine. I get the cure from sausagemaker.com I buy the venison cure, soak the breasts in the brine for 48 hours, then smoke. THEY ARE AWESOME! I cut it into strips and brought some to a party before Christmas. People couldn't get enough. You just have to watch you soak time on the smaller breasts like duck, as they can get a little salty. Just drink more beer.