Gooseneck advice?

grabbobbq

Newbie

Original poster

Aug 23, 2010

2

10

• Jul 22, 2011

• #1

Hey guys been lurking here forever and wish I had had more imput on the site!  Anyway this weekend I have 3 30# goosenecks to cook and was looking for some advice on time/internal temp/cooking temp!  Anything you guys have to say will be greatly appreciated!

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

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Fl

• Jul 22, 2011

• #2

Good Luck!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

Hey I just saw this!!http://uktv.co.uk/food/recipe/aid/641075     goose necks with pork!!

 

Last edited: Jul 22, 2011

meateater

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Oct 17, 2009

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• Jul 22, 2011

• #3

I don't have one but found this. 

http://www.foodnetwork.com/recipes/emeril-live/emerils-pot-roast-recipe/index.html

 

pops6927

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• Jul 23, 2011

• #4

The 'gooseneck' is the bottom, eye and rump roast section of the round (basically everything except the top round).:

Are you planning on pulling them or roasting and slicing them?  Just like a brisket if you're going to pull them, go up to 205°; if you want to roast and slice, go to as low as 135°.   There is not the same connective tissue on the hind leg as there is on the forequarter and it might be drier, so marinating first may be in order.

 

SmokinAl

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• Jul 23, 2011

• #5

   Glad to have you with us!

 

grabbobbq

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Original poster

Thread starter

Aug 23, 2010

2

10

• Jul 23, 2011

• #6

Thanks everyone!

Pops, I think Im going to slice although I would like to see how they would turn out pulled.  I was also thinking about cutting the roast in half.  What temp would you recommend for slicing?  135-140, cooked at 350?

 

venture

Smoking Guru

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Aug 1, 2008

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Central California

• Jul 23, 2011

• #7

Thanks Pops!  I was thinking clams until he said 30#??

Good luck and good smoking.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 23, 2011

• #8

I was thinking that was a real big goose to have a neck that big.

 

pops6927

Gone but not forgotten. RIP

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Jul 23, 2008

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Fort Worth, Tx.

• Jul 23, 2011

• #9

GrabboBBQ said:

Thanks everyone!

Pops, I think Im going to slice although I would like to see how they would turn out pulled.  I was also thinking about cutting the roast in half.  What temp would you recommend for slicing?  135-140, cooked at 350?

Click to expand...

Yes, in that range depending on how rare you like it; you can do them at 250° or so for a little more tenderness instead of 350°.  Cutting the roasts in half would allow another surface area for rub, etc. too, and give more variance for greater variety (more well done on the ends, rarer in the middles).  Do the goosenecks have the heel of the rounds removed from the bottom rounds?    You could cook those separately and pull them.