Your goose is cooked? or not.

[Isaac-Saxxon]

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.

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

[purpahurl]

Originally Posted by Isaac-Saxxon

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

Somebody must have given you some Cormorant.

[Morpheus]

Well Isaac your recipe sounds better than my idea to inject the goose with "duck" Cajun inector, dusting the outside with Tony's and putting it on my grill's rotisserie.