How To Smoke Goose Breast in an Electric Smoker

Save

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).

Tips & Warnings

  • The marination and pre-soak process opens the cells of the goose breast to allow for further penetration of smoke flavor. Skipping these steps will lead to a less smoky (and less tender) goose breast. Always monitor and adjust the smoker vents as needed to ensure proper flow of air moving smoke through the unit.
  • Smoked meats often still appear pink when cooked. Trust a temperature reading in the center of the breast to avoid drying out your bird. Shorten smoking times by raising the temperature of the smoker when using more robustly flavored woods like hickory, or your finished product will be nearly inedible. Flavors intensify as the goose breast's moisture is reduced by the smoker. Wait until the end of the smoking process to add salt in order to avoid oversalting.

Related Searches

References

Promoted By Zergnet

Comments

You May Also Like

  • What Foods Can Be Smoked?

    Smoking foods adds depth and rich flavor to meats, poultry and cheeses imparting a distinctive smoky taste that comes from many hours...

  • How to Make Goose Jerky

    A plump, pampered domestic goose may be the Dickensian ideal of a holiday meal, but its wild-caught brethren are quite a different...

Related Searches

Check It Out

13 Delicious Thanksgiving Sides That'll Make Turkey Insignificant

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!