You might not think of smoking a goose, but the low temperature, slow roasting is just what a goose needs to let the fat drain out. It also helps to make the meat tender and flavorful.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Yield: Serves 4 to 6
- 1 goose
- 1 tablespoon sage
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1/2 tablespoon salt
- cheese cloth, soaked in water
Prepare smoker. Expect the cooking time to be about 30 minutes per pound. Wash and pat dry the goose with paper towels. Mix seasonings and rub over the inside and out of the goose. Wrap in wet cheese cloth and place in smoker in a foil pan to catch the juices. After 1 hour remove the cheese cloth. Baste with juices from pan and continue smoking and basting until the internal temperature reaches 165 degrees F.