Smoked Goose Breast Burnt Ends
by Tom Schroers

Smoked Goose Breast

"If you try any of my recent recipes I definitely recommend this one. WOW this turned out good!!

Trim all silver skin and bloody shot up parts off of goose breasts.

Then cut into 1” by 1” cubes.

In a large pot bring 4 cups cold water, 1 cup brown sugar, and 1cup salt to a boil (make sure there’s enough liquid to cover all of the goose, adjust measurements accordingly.)

After boiling set aside to completely cool.

Pour brine over cubed goose and refrigerate for 24 hours.

Dry the goose with a paper towel and inject with bacon grease, return to fridge to harden grease.

Season with your favorite 
bbq rub on all sides.

Lay them evenly spaced on your smoker grate (mesh grates work best) and smoke for 45 minutes using cherry wood at 250F.

Pull the goose off of the smoker and place into a tin pan and sprinkle a good amount of brown sugar over the top, drizzle a healthy amount of honey, and add 2 sticks of butter and cover with foil.

Return to the smoker for an additional 45 min.

In a small pot add 1 cup apple juice, 1/4 cup apple jelly, 1/2 cup bbq rub, and 1 cup bbq sauce and simmer, stirring frequently until smooth.

Move the goose cubes to a new tin pan and poor glaze over the top stirring the cubes to cover evenly.

Return to smoker for 10 more minutes. Serve right away and enjoy!!"

Tom Schroers

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