Smoked Goose/Duck on the Good-One Smoker/Grill
Smoked Goose and duck on A Good-One Heritage BBQ Oven with USA made Good-One lump charcoal with Cherry flavor wood.
Prepped with Olive Oil and the Rub was Three Little Pig’s Memphis Rub
The Goose was smoked for 3 hours at 250 degrees or an internal temperature of 150 in the breast.
Beware the Goose and duck are all dark/red meat including the breast and has a very beef type texture once sliced.
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