Things You'll Need
1-quart pan or bowl
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
1/2 lb. fruitwood chunks
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.
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).
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.