Smoked Kansas City-Style BBQ Pulled Goose Legs Recipe

Print Recipe

Jump to Recipe

When it comes to cooking your waterfowl, barbecue may not be the first method that comes to mind. After all, so many of your ducks and geese are likely dropped in colder months—who wants to fire up the smoker and grill when the weather’s sub-freezing and stacking inches of snow per hour? Good news: These methods work year-round and are actually a great solution to those very old packages of wild fowl at the bottom of your freezer suffering from freezer burn.

Smoked Kansas City-Style BBQ Pulled Goose Legs Recipe

Yield: 2-3 servings
Prep time: 3 hours to overnight
Cook time: 6-9 hours

Main Ingredients:

• Canada goose thighs and legs, approximately 3 pounds worth
• Your favorite barbecue rub or custom sauce mix

Brine Ingredients:

• 1 gallon water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1/2 cup whole black peppercorns
• 6 ounces crushed fresh ginger
• 1 fresh garlic bulb, smashed
*If not wet brining, use your favorite barbecue rub or custom sauce mix

Crock Pot Ingredients:

• 1/4 cup apple cider vinegar
• 1/2 cup pineapple juice
• 1/2 cup dark beer
• Favorite barbecue or custom sauce mix

Brine Directions:

---