How to Smoke a Whole Wild Goose | Smoked Specklebelly Recipe

Take a whole goose that has been properly cleaned and plucked.

Prepare a brine by adding 1/4 cup of kosher salt to a large mixing bowl or stockpot and fill with water until the goose is submerged.

Soak the goose in the brine overnight in the refrigerator, using a heavy plate to keep it submerged.

The next day, remove the goose from the brine and place it on a plate to dry in the refrigerator for a few hours.

Stuff the cavity of the goose with onion slices, apple slices, shallots, lime slices, lemon slices, and garlic.

Drizzle olive oil over the skin of the goose and lightly dust with ground pepper and garlic powder.

Score the skin of the goose with a very sharp knife to expose the fat without cutting into the meat.

Prepare the smoker, aiming for a temperature of 250°F, using indirect cooking with a drip pan beneath the goose.

Place the goose in the smoker and smoke until the internal temperature of the breast reaches 165°F and the thigh meat reaches 175-180°F, monitoring with a remote temperature probe.

After about 3 hours, check the internal temperature; if the skin isn't crispy enough, increase the smoker temperature to about 300°F for the last 10 degrees or broil in the oven for a few minutes.

Let the goose rest for 15-20 minutes before carving to allow juices to redistribute.

Carve the goose like a Thanksgiving turkey, serving the breasts and drumsticks.

Equipment Needed

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Dietary

Allergens