Originally Posted by JayHook2
Originally Posted by AU_trout_bum
Originally Posted by RedneckNinji
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


That's seems like an insane amount of Dale's and Worchestershire sauce for 2-4 goose breast. It wasn't salty?
We got treated to some sandhill marinated in straight Dale's and Worcestershire recently. Unfortunately, it was completely unedible do to the marinade.


The sweetness of the coke and the maple syrup cut the saltyness of the Dale's and honestly the hickory smoke overpowers all of it. One bottle of dales isn't even enough to completely cover 4 goose breasts, the coke helps tenderize more than flavor but helps add to the bulk of the liquid to cover the breasts up. If you are worried about the saltiness you can cut it more by adding apple juice, thats what i do with my whole smoked turkey, its basically the same brine but i add a bottle of apple juice to help the brine to cover the entire bird!