- cross-posted to:
- cooking@lemmy.world
- cross-posted to:
- cooking@lemmy.world
cross-posted from: https://lemmy.world/post/9963599
Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.
I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/
About 24hr or so to dry brine it and let the skin dry out in the fridge (optional step, you could just season it and put it right in the smoker). I used my grill, so I also had to start up a fire and get it up to temp as well, which took around an hour. After that it’s just monitoring the temp occasionally, and I took it out about twice to remove the goose fat in the pan.