Smoked Goose Breast

Smoked Canada goose breasts are simply one of the nicest smoked meats you can try. These smoked goose breasts have a nice smoky flavor that enhances the natural flavor of this popular wild game.

  • Z Grills Pellet Smoker
  • 1 Skin-on Breasts from Canada Goose
  • 8-10 Cups Water
  • 1/2 Cup Coarse Sea Salt or Kosher
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Honey
  • 1/3 Cup Brown Sugar
  • 2 tbsp Garlic Powder
  • 1 1/2 tbsp Onion Powder
  • 1 Small Onion (Roughly chopped)
  • 2 tbsp Seeded Mustard
  • 2 tsp Dried Chili Flakes (Optional)
  • 2 tsp Whole Peppercorns
  • Extra Virgin Olive Oil
  1. Combine all of the brining ingredients into a large pot and bring slowly to a boil. Gently simmer the brine mixture for 10 minutes, stirring occasionally.
  2. Set the mixture aside to cool. Add the goose breasts to the cooled brine and leave them in the fridge overnight.
  3. Wash the goose breasts and pat dry with a paper towel.
  4. Prepare a rub of equal parts onion powder, garlic powder, and salt. Lightly coat the goose breast in this rub.
  5. Coat goose breast lightly in olive oil.
  6. Heat your smoker to around 250-300 °F.
  7. Place the breasts on the grate, close the lid, and smoke until the breast reads 155–160 °F.
  8. Allow the smoked goose breasts to rest until reaching room temperature.
Main Course
Poultry, Smoked