Smoked Goose Breast! Guys,I smoked us goose breast last night. This gives elk a run for its money. I do not know why some give Canada Goose a hard time.

Brine-Hard Apple Cider, Apple Cider Vinegar, Sea Salt, Water

Rub-Olive Oil (Extra Virgin) Fresh ground Black Pepper, Brown Sugar, Cayenne Pepper (ground).

Prep-Lay the rubbed Goose Breast with a wrap of bacon on apple slices sliced round disk add Hard Cider but do not cover or float breast. This is one of those aluminum large baking pans with high sides.

Smoke-Pecan on far right of the smoker away from fire box opening. Smoker temp not allowed over 250 degrees F.

Temp-Smoke until 140 degrees F internal temperature.

Sliced thin and served with home made bread, oven roasted diced potatoes, and 1985 VIntage Port. Dare, I say the best meat to come off the smoker.

I boned the breast out and without skin.

Sides were: diced and oven roasted Golden Yukon potatoes, asparagus seared in a little bacon grease with dried red chili flacks lightly dusted on top with real, fresh graded Parmesan cheese, homemade pecan pie, and 1985 Vintage Port.

Someone, please PM to post photograph as I cannot post pictures from this device.

Do you have your photo hosted somewhere like Post Images? If you do, PM me the link and I will post your photos. I still use a desk top PC.

Looks delicious! I think most people overcook wild waterfowl. That looks perfect though Saeed wouldn't eat it.

I have smoked goose before also every body liked it.

That looks tasty!

Thank you for posting the photo. I was too busy cooking take stage of process photos.

That looks great. Goose is actually pretty good.

Sounds like a great meal!

Ive eaten goose jerky and it tasted like jerky!!

Thank you for the wonderful recipe! We've done smoked goose before but this was by far the best. Just tried it last night and it was a hit with the whole family. Stuck close to your instructions with the goose but veered off on the choice of side and wine selection (ratatouille and bottom shelf cab sav).

(Izzy our 6 month old lab's first live retrieve)