Soak 2-4 goose breast in salty water 6-8 hours preferably overnight
marinate 6-8 hours preferably overnight; 1 bottle of Dale's sauce, 1 can of Coke, few splashes (1/2 cup-ish) Worcestershire sauce, few splashes (1/2 cup-ish) maple syrup
put on hickory smoke around 225-250 degrees for minimum 4-6 hours preferably closer to 6-8 hours
thin slice short ways across breast
just as good cold as it is warm
watch for pellets
enjoy!
Listen to this guy! The salty water soak is a brine. 1 cup sugar/1 cup kosher salt/1 gallon water. You can add in garlic orange peels, etc if you would like. I prepared mine this way, then followed the Dale's/coke marinade and smoked low for 2-3 hrs on a BGE. It was the best red meat I have ever eaten, and I've had all sorts of fancy deer and beef cuts
