Smoked Goose Breast with Cherry Glaze

1. Dry Rub: Mix spices, coat breasts, refrigerate 4-8 hours
2. Smoking Setup: 225°F with fruit wood smoke
3. Initial Smoking: Smoke 1.5-2 hours to 120°F internal
4. Glaze Preparation: Reduce cherry mixture by half
5. Glazing: Brush glaze on last 30 minutes
6. Final Temperature: 135°F for medium-rare
7. Resting: Rest 10 minutes before slicing thin

Service: Slice against grain, drizzle with remaining glaze Professional Notes: Monitor temperature closely, don't over-smoke