Smoked Goose | Pellet Smoker

Roasted goose is delicious. Smoked goose is even better.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start 3-4 days before cooking day. Place vacuum-packed frozen young goose in your fridge to slowly thaw.

Step 2

When the goose is ready to cook, start with preparing the stuffing. Wash, peel, core, and cube apples. Peel and dice onions. Combine all ingredients for stuffing in a bowl.

Step 3

Prepare all ingredients for the dry rub and combine them in a small bowl. Keep handy a few toothpicks and 2 long pieces of culinary thread.

Step 4

Remove the packaging from the goose. Remove all items from the cavity — its neck, gizzards, and heart. Rinse the bird with cold running water inside and outside and pat with paper towels to dry. Cut off the end part of the wings. Place the neck, gizzards, heart, and wings in a Ziplock and refrigerate until ready to make a stock.

Step 5

If you see a lot of inner fat close to the tail, remove it and chop it into small pieces. Add 1-2 tbsp of chopped fat to the stuffing. Place the rest in a small saucepan and place over low heat to render. Rendered fat can be stored in a jar, refrigerated or frozen, and used later for cooking. It's healthy and delicious!

Step 6

Inspect the bird for any feathers. Remove those the processors might have left. Place the goose backside up and tie the wings, so they stay close to its body. Turn the bird breast up and stuff the cavity with prepared stuffing. Use toothpicks to thread the skin's edges above the tail and use the culinary thread to connect them, legs, and tail, as shown in the picture.

Step 7

Generously apply dry rub all over the goose, and it is ready for smoking. Preheat the smoker by placing the dial to SMOKE.

Step 8

Turn the dial to 225F (warm/hot weather) or 250F (cold weather) and place the goose on the smoking rack. Cook it for 6 to 8 hours, depending on the size and weather conditions.

Step 9

When the inner temp of the goose is 195-200F, it is ready to serve. It's a good idea to spray it with apple juice/cider/beer/wine for the last two hours of smoking. My favorite side dish for the smoked goose is sauteed cabbage (fresh and fermented combined) and caramelized onions. I usually top it with fresh herbs, scallions, and a few cranberries.

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