Smoked Goose Breast: Flavorful but Tough - Tips for Cooking Perfectly

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cooking & smoking BBQ2H 15M
3 Comments
25 Upvotes
  • At 115-120 internal temp crank to high temp for 10-15 minutes to crisp skin and then wrap in foil, then wrap in an old clean towel, place in a small cooler for 30min-hour to rest and reabsorb liquids then enjoy

  • Mike's avatar

    @Ignite makes sense, similar to my brisket method. Thanks man

  • @Mike 👊🏻

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Mike's avatar

Mike L

Michigan

Family first Hunter, trapper, fisherman, LEO, firearms instructor, Diver GoWild O.G.

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