New smoker in Big Sky Country!

Discussion in 'Roll Call' started by sloth1833, Sep 5, 2016.

  1. Hi all,
    I just wanted to introduce myself. I am new to smoking meats but I have always had an interest in the science behind making great meats. I am an avid waterfowl hunter, fly fisherman and I am gaining interest in deer (maybe elk in a few years).
    I spent 8 years in the USMC as an amtrack'er. After that I went to college and obtained a BS in Environmental Management and Policy. I am currently a GIS Specialist for an environmental remediation company. I have an awesome wife of +11 years and my best buddy is my 9yo son.
    I hope to learn a bunch and create some great dishes using smoked wild game.
    I am currently using a Char Griller coal fired with the smoker box attachment.
    smokindrew likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    to SMF!

    Glad to have you aboard!

  3. Thanks! I just found a good looking recipe for smoked goose!
    I might give it a try this weekend
  4. hardcookin

    hardcookin Master of the Pit

    Welcome to SMF!
    I'm interested to hear how you make out with that smoked goose.
  5. So here is how it went...
    I started by thawing a pair of wild goose breast (cleaning out the freezer for this coming season) for two days in the fridge. I took the breasts, skin/fat on, and submerged them in a brine over night (brine ingredients below). After soaking for +12 hours I let them dry in the fridge after patting them dry.
    While drying I mixed up some spices and ground them in the mortar and pestle to release more flavor (list below). I placed a thorough coat of the spice mix as a dry rub.
    When the meat was almost room temp, I started the smoker. I got it up to 200F and added apple wood pellets to my smoke box and placed near the edge of my lump coals. When it started smoking good, TBS, I placed the meat in, skin side up, and just let it sit. I would check the temps about every 20-25 min keeping it between 170F and 180F. After 1.75 hours I placed the meat on the grill where the heat comes in from the smoker attachment and seared the skin for about 2-3 min. I pulled the meat off and placed it in the fridge to cool. I want to use it like roast beef for sandwiches.
    I am very pleased with the results. It is a little over done but still extremely palatable. I would probably leave it on for the same amount of time just lower the temp 10-20 degrees. I will be eating good in the office this week!

    Brine Mix.
    1/2 gallon of water
    3/4 cup kosher salt
    1 cup sugar
    1/2 a lemon worth of zest

    Dry Rub.
    I did not measure I just mixed to what smelt good.
    Raw sugar, sea salt, tomato power, dried garlic flakes, paprika, 1/2 an orange zest, dried onion flakes, and lemon pepper.
    Like I said I forgot to measure anything I just dump it into the mortor and pestle and ground it in until it smelled good.

    My son said that he wants a sandwich for his school lunch too... That's good enough for me!
    Last edited: Sep 12, 2016

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