HertsBrisket wrote:I'm going to cook a goose (a whole one) for this year's christmas dinner.
Has anyone ever done one on the smoker? Looking for tips and advice as there's not much online advice that I can find.
I've put this in low and slow, but I suppose it could be cooked hotter and faster - the available stuff I've found suggests both.
I was going to smoke a 15lb turkey last Christmas, but was worried about getting rubbery skin so ended up spit roasting it on my gas Weber...
[img]http://images.tapatalk-cdn.com/15/10/31/109e16b8937f6a7234d13afb8fb1b7c4.jpg[/img]
[img]http://images.tapatalk-cdn.com/15/10/31/00b2324576e48c622bef69ab5eacd4bf.jpg[/img]
...took about 3 hours, was moist inside and had amazing crispy skin.
I might try a goose this year.