Holds a Master’s degree in Linguistics, loves traveling and learning new languages. Fluent in Spanish, is learning French and Czech at the moment. Enjoys exploring national cuisines every time he visits new countries.
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Last updated: September 06, 2021
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When you think of Christmas, you think of all the delicious food that is set up on the table. Christmas food can range from roast to some warm gingerbread cookies, and much more. Smoked goose is also one such traditional Christmas dish that’s present on most dinner tables. Not only is smoked goose unique in terms of taste, but it also makes your dinner table look special. However, the smoked goose is losing its popularity over the years.
We are here to bring back this delicious dish to your dinner tables. Not only is it easy to cook, but you can smoke a goose in many different ways. This article will give you different smoked goose recipes and some tips and tricks along the way to help make your dish even better.
Smoked Whole Goose Recipe
Whenever you’re having a dinner party or event, having a smoked whole goose can become the center of attention on your dining table. Not only will you be able to serve a large number of guests, but this recipe also results in a dish that’s full of flavor.
The first thing you’ll need to do is to start your smoker. Load the smoker with pellets and set it to 170 degrees Celsius. We recommend using maple or orangewood pellets.
Next, take your whole goose and clean it. After cleaning, dry the goose with kitchen towels.
After all the necessary preparations, we will work on the seasoning mix for the goose.
Take a bowl and add in 1 tablespoon of sage along with 1 tablespoon of celery salt. Then, add 1 tablespoon of pepper and 2 teaspoons of salt. Although it’s optional, you can also add 1 tablespoon of poultry rub into the seasoning mix.
Once the seasonings have been properly mixed, rub them on the goose. Make sure that you get the mix inside and outside the goose.
Next, wrap up your seasoned goose with a muslin cloth and place it in a pan to help catch the juices. To make your smoking experience better, use the best smoker accessories.
Place this pan in your smoker.
After 1 hour of roasting, remove the cloth and baste the goose with the juices. Keep on smoking and basting the goose until its internal temperature reaches 160 degrees.
As soon as your goose reaches an internal temperature of 175 degrees Celsius, you can remove it from the smoker. Let the goose rest for a while.
Take a sharp knife to carve the goose and serve it to your guests!
Smoked Goose Breast Recipe
If you’re not in the mood to smoke the whole goose, then you can always try the smoked goose breast recipe. With this recipe, you will get the juiciest and the most flavorful goose breasts.
Since goose meat can be quite tough, it’s important to soak it in brine before smoking. The brine doesn’t just add flavor to the meat but also ensures that the moisture is not drawn out while it’s being smoked.
To prepare the brine you’ll need the following:
Freshly brewed coffee
For this part of the recipe, take a large bowl and add 4 cups of water to it.
Then, add 2 cups of hot coffee that has been freshly brewed.
To this add 1 cup of salt along with 1 cup of brown sugar. The hot coffee will help the salt and brown sugar dissolve properly while adding a unique flavor.
Once the mixture has been dissolved properly, your brine is ready for use.
Before brining the goose breasts, bring the brine mixture to room temperature.
Add your goose breasts to the brine mixture once it has cooled down and place it in the fridge.
Make sure that you keep flipping the goose breasts to ensure consistency of flavor. Brine the breasts overnight or for 12 hours at least.
Smoking the Goose Breasts
Once your goose breasts have been brined properly, you can start the smoking process. To smoke the goose breasts, follow the following steps:
First of all, remove the goose breasts from the brine mixture, and pat them dry using a kitchen towel.
Add in your smoking pellets. Usually, oak wood pellets go well for smoking goose breasts.
Once your desired temperature has been reached, place your brined goose breasts on the smoker rack and let them smoke for about three hours. Make sure that you keep on changing the sides to prevent charring or burning.
Once the goose looks like it’s been cooked, remove it from the smoker and let it rest at room temperature.
Marinade for the Smoked Goose Breast
No smoked meat is complete without a marinade with a well-balanced flavor profile that goes well with smoked goose.
To prepare the marinade you’ll need:
In a large bowl, add in half a cup of soy sauce along with a tablespoon of garlic powder and a tablespoon of onion powder.
Then, add in half a cup of brown sugar.
For a spicy flavor, add in a tablespoon of sriracha. You can increase the amount of sriracha depending upon your spice tolerance.
Mix all the ingredients together and pour it over the sliced smoked goose breasts. Make sure the marinade coats the breasts evenly.
Enjoy your smoked goose breasts!
Smoked Goose Jerky Recipe
Another way to enjoy goose meat is by preparing smoked goose jerky. Although the process for this recipe may seem long and tedious, the final product ends up being delicious and flavorful.
To prepare the smoked goose jerky, follow the same procedure as you would to prepare smoked goose breasts. The recipe has also been mentioned above.
Take the smoked goose breast slices and set them on the smoker once again. Your smoker should be set at 250 degrees this time.
Smoke the breast slices for 30 minutes before changing the side. Then smoke the slices for another 40 minutes. Once the breast slices start turning dark, the goose jerky is ready for you to enjoy!
Below is a quick guide on smoking goose jerky on Traeger.
How Else Can You Smoke a Goose?
There is no single way to smoke a goose. In fact, a goose can be smoked in different ways with a variety of flavors. So, if you’re smoking a goose, you can never get bored with the flavors as you can experiment with different flavor profiles.
Here is another way to prepare smoked goose, using a meat tenderizer:
6–10 pounds of goose
Salt and pepper
Citrus, i.e. lemon, orange, or lime
Fresh herbs such as rosemary or thyme
Firstly, clean your goose meat and pierce it with a fork. This will help ensure that the flavors seep in properly.
Next, stuff in the cavity of the goose with citrus and herbs. Make sure your goose is fully stuffed. If the items are falling out, secure them with a toothpick.
Then, prepare the seasoning mix by combining 2 tablespoons of olive oil with 1 tablespoon of black pepper, 1 tablespoon of salt, a teaspoon of paprika, and a tablespoon of meat tenderizer.
Rub the mixture over the goose while making sure that it’s applied consistently.
Next, prepare your electric smoker and add in your smoker pellets.
Place your goose on the smoker rack and let it smoke until the internal temperature reaches 165 degrees.
Carve out your goose and serve it hot!
Goose meat is flavorful while also having numerous health benefits. While there are many ways to cook goose meat, most people enjoy smoking it. Smoked goose meat can be dark which means that it’s packed with flavor.
You can either smoke a whole roast of goose and serve it at your dinner parties or you can remove the goose breasts and smoke them for some juicy meat. If you’re looking for something a bit more chewy, then you can smoke the breasts twice and get yourself some goose jerky. All the recipes mentioned above have been tried and tested so rest assured they’re tasteful.