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I don't have any recipes for goose, but it is my understanding that it shouldn't be over cooked. Someone will be along shortly to help you out with smoking them.
I have done goose boobs several times and they turn out well. I use them for appetizers when we have company. I use cream cheese and horseradish to taste for dipping.
As for the smoking I also just use a rub. Sorry I buy Belly cheer on the internet from porky's. I then smoke them at 225 to 250 to a internal temp of 140+.