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Smoked Kansas City-Style Barbecue Goose Brisket Recipe

This killer BBQ recipes allows you to utilize any waterfowl breast meat.

Smoked Kansas City-Style Barbecue Goose Brisket Recipe

Smoked Kansas-Style Barbecue Goose Brisket Recipe (Photo By: Jack Hennessy)

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The barbecue recipe can transform old, freezer-burnt waterfowl into something amazing. For this piece I worked with nearly 2-1/2-year-old freezer-burnt Canada goose. Prior to upgrading my sealer, let’s just say I had some “mishaps,” so I employed a simple Kansas-style barbecue method that worked miracles with these neglected, but not forgotten, chunks of fowl.

Smoked Kansas-Style Barbecue Goose Brisket Recipe

Yield: 1-2 servings
Prep time: Overnight
Cook time: 2 hours

Main Ingredients:

  • Canada goose breast, minimum 18 ounces, preferably plucked
  • 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

Brine Directions:

  1. If wet brining, simmer all ingredients with half gallon of water until salt and sugar is dissolved.
  2. Add other half gallon of cold water, mix together.
  3. Add goose thighs and legs to brine only once brine is cool.
  4. Leave in fridge overnight, thoroughly rinse under cold water upon removing from brine.
  5. Leave rinsed breast in fridge until ready to smoke.
  6. If using a dry rub, liberally rub down all sides at least 3 hours prior to smoking. Leave in fridge until ready to smoke.
smoked goose brisket
This is a great summertime recipe that makes plenty to share. (Photo By: Jack Hennessy)

Cooking Directions:

  1. Heat smoker to 160 degrees.
  2. Place breast on smoker and add meat probe to thickest part of breast.
  3. Smoke breast for 1 hour at 160 degrees then increase heat to 225 degrees and smoke for another 45 minutes or until internal temp reads 130 degrees. Pulling breast at 130 degrees internal is key, regardless of what waterfowl you are smoking.
  4. Allow to rest 5 minutes before carving.
  5. Drizzle over top your desired amount of barbecue sauce.

Any questions or comments, please reach out on Instagram: @WildGameJack

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