Smoked Goose Breast

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Poultry, Smoked
Servings: 4
Author: tiny Giant Support


  • 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


  • 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.
  • Set the mixture aside to cool. Add the goose breasts to the cooled brine and leave them in the fridge overnight.
  • Wash the goose breasts and pat dry with a paper towel.
  • Prepare a rub of equal parts onion powder, garlic powder, and salt. Lightly coat the goose breast in this rub.
  • Coat goose breast lightly in olive oil.
  • Heat your smoker to around 250-300 °F.
  • Place the breasts on the grate, close the lid, and smoke until the breast reads 155–160 °F.
  • Allow the smoked goose breasts to rest until reaching room temperature.