Use your electric smoker to create a surprisingly flavorful goose breast. Every smoker works differently, so it may take a few runs to get things just right. But by making adjustments to the marinade or smoking times you will successfully enhance the flavor of goose breast on your electric smoker.
Things You'll Need
- Goose breast
- 1-quart pan or bowl
- Filtered water
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tbsp. Molasses
- 1 tbsp. brown sugar
- 1 tbsp. chili flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Paper towel
- 1/2 lb. fruitwood chunks
- Nonstick spray
- Meat thermometer
Smoking Goose Breast
Place a boned and cleaned goose breast in a one-quart pan or bowl of filtered water and leave it completely submersed for three hours to allow any remaining blood to drain from the breast, giving your final product a less gamy flavor.
Remove the breast from the water bath and clean the pan or bowl thoroughly.
Place the goose breast along with 1/4 cup each of Worcestershire and soy sauce, 1 tbsp. each of molasses, brown sugar and chili flakes, and 1/2 tsp. each of garlic and onion powder into the clean container. Cover it and set it in the refrigerator.
After an overnight in the marinade, remove the goose breast and pat it dry with a paper towel.
Spray the surface of the smoker racks with a nonstick spray.
Place the fruitwood chunks into the wood box of your electric smoker.
Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer).