Slow-Roasted Smoked Goose
A tender, flavorful, and non-greasy goose is slow-roasted in a smoker for a festive meal.
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Instructions
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Prepare a smoker to 225-250 F, allowing 30 minutes per pound, using a lighter wood.
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Pat the goose dry; then, mix sage, celery salt, black pepper, and salt to rub inside and outside the goose.
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Wrap the seasoned goose in wet cheesecloth, place it in a foil pan, and put it into the smoker.
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After 1 hour, remove the cheesecloth. Continue smoking and basting with pan juices until the internal temperature reaches 145 F/63 C.
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To crisp the skin, transfer the goose to a 350 F oven or grill, or raise the smoker temperature to 350 F.
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Remove the goose from heat when it reaches 165 F/75 C.
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Rest the goose for 20 minutes before carving and serving.