This is excellent. I topped my goose brests with some red pepper flakes. smoked for 3 hrs...ends up with a light glaze on outside....we cut the goose breasts into 1" wide and 1/4" thick strips. ...
This recipe is amazing. I always salt brine the goose 12-24 hrs in advance. I've done this marinade three times and it's always fantastic. And, I've always just done it in the oven.
Disappointed, marinated goose for more than 5 hours and it was tough. Cooked over charcoal with hickory chips, not sure what went wrong.