Smoked Maple Syrup Goose

By Ian Malepeai IDFG
Smoked & Brined Maple Syrup Goose


1 goose, plucked
3/4 cup brown sugar
3/4 cup kosher salt
Maple syrup
1 1/2 gallons water


Submerge the plucked goose in a container with water, kosher salt and brown sugar.

Brine goose for 24-48 hours.

Remove from the brine, and drain any liquid from the body cavity. Pat skin dry with a paper towel to remove all moisture. Place back in the fridge for 4-24 hours. The more you can let the skin dry out, the better.

Brush goose with maple syrup and place on smoker at low heat (I set my smoker to 160 F.)

Brush on additional syrup every 30-45 minutes.

Cook for 3-4 hours until breast meat reaches medium-rare (135-145 F), or desired temperature.

In my experience, cooking waterfowl past medium-rare may give the meat more of an irony (livery) taste.

Carve bird and serve.

Chefs Note: The wings, legs and thighs will usually cook faster than the breasts. I typically cut the thighs off with the leg when they reach medium-rare and allow the breast to continue cooking. In my opinion, the thighs are the best meat on the goose and should never be left behind! Also, save the carcass after carving! We use the goose bones and uneaten meat to make goose pho, but it makes a great stock for any of your favorite soups.