Quote:
Originally Posted by purpahurl
I personally like "smoked goose". Inject them with Cajun injector seasoning and smoke for about 4-6 hours. You have to have water in the smoker or they dry out quickly. When they are done it will taste like a good cut of beef.
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BEEF
maybe beef liver
I can say most anything right off the smoker with the water pan is good but a day later that goose will fly south on you unless you use a major amount of sauce
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Maranatha 
Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.