Smoked Goose

[Kioti]

I felt the need to smoke a goose.  I put my own rub on it and stuffed a couple of apples inside.  Then I used alder and apple wood to smoke it. 
It was so good I think I may have to smoke another goose.

[Kioti]

Oh, and I put a maple syrup glaze on it while I was smoking it.
Oh yeah I need to do more!

[400out]

Yes you do! Send one to me!

[dogtuk]

That looks great Nice job

[deadwoodbuck]

was it as moist as it looks because thats a fine looking smoke.  think thanksgiving turkey smoke next since you are on the smokin roll.

[quadrafire]

Believe it or not, I have never eaten goose.
But I definately would partake of that. It is beautiful. Nice job on the smoker!!!!

How much work to pluck one?

[WSU]

Can you give more detail?  What temp did you smoke at and cook to?  Did you brine it or just a rub?  Looks like a fun thing to try out.

[Atroxus]

Did it taste as good as it looks? 

[WCTaxidermy]

That looks mighty good kioti.  What kind of smoker did you smoke that bad boy in?  Did you inject it at all before the smoke?  Again nice job!  John

[lokidog]

DANG!  Looks awesome.  Wish I could get some geese.

[Kioti]

I have a Smoke Vault 18.

The rub I used has a bunch of things in it...and it seems to change every time...
Sea salt, paprika, garlic powder, onion powder, celery powder, curry powder, dry mustard, sage, brown sugar.

I smoked it at 250F for about 4 hours using alder and apple chips.  I let it smoke for the first few hours, then I basted it with maple syrup every 30 minutes to finish it off.

The temperature was 165F inside the goose when it was done. 
I let it set for about 20 minutes to let all the good goose juices migrate back into the meat. 
No brine, no injecting...although I may inject it next time.

I sliced it up and the wife and I had it with some organic finger potatoes, baked squash, and a nice tossed salad, with a garlic/rosemary vinaigrette dressing I made.

The next day...smoked goose sandwiches...