You might not think of smoking a goose, but slow roasting at a low temperature is just what a goose needs to let the fat drain out. It also helps to make the meat tender and flavorful.
- 1 goose
- 1 tablespoon (15 mL) sage
- 1 tablespoon (15 mL) celery salt
- 1 tablespoon (15 mL) black pepper
- 2 teaspoons (10 mL) salt
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 cheesecloth and place in the smoker in a foil pan to catch the juices.
After 1 hour, remove the cheesecloth. Baste with juices from the pan and continue smoking and basting until the internal temperature reaches 165 degrees F (75 degrees C).