Smoked Whole Goose with Maple Glaze

Transform your canada goose into something spectacular with this wood-smoked preparation. Through traditional smoking, you'll achieve deeply flavored meat with authentic smokehouse character that will impress even the most discerning palates.

Canadian influence meets American BBQ

North American Fusion This recipe combines Canadian maple tradition with American barbecue techniques, creating a uniquely North American preparation perfect for special occasions.

Ingredients (Serves 10-12)

• 1 whole Canada goose (10-12 lbs)
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground sage
• Apple or maple wood chips

Maple Glaze:

• 1 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp butter
• 1 tsp fresh thyme

Method

1. Preparation: Apply a dry rub all over the goose and refrigerate overnight. The skin should feel dry to the touch.

2. Smoking Setup: Set your smoker to 250°F with apple or cherry wood for a sweet smoke.

3. Initial Smoking: Smoke for 3 to 4 hours until the breast reaches 165°F internal.

4. Glaze Preparation: Simmer maple syrup with butter and a touch of cayenne until reduced by one-third.

5. Glazing: Brush on the maple glaze every 30 minutes during the last hour and a half of cooking.

6. Final Temperature: The breast and thighs should both reach 165°F for food safety.

7. Resting: Rest the goose for 20 minutes before carving. The glazed skin will be beautifully lacquered.