All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1         ea                 10-12 lbs Goose

1/4      C                   Butter- room temperature
3         oz                  Spice Union Wild Game Seasoning Blend

 

1. Bring the goose to room temperature.

2. Remove the giblets or fat that may be inside the goose cavity.

3. Weigh the goose in order to calculate the cooking time.  Total cooking time will be 25 minutes per pound.  (for example; 11.3 lb goose x 25 minutes/lb = 4 hours, 45 minutes total cooking time)

4. Turn the goose over so the backbone is facing up.  With a small knife, poke 15-20 holes in the skin around the backbone and under the thighs.

5. Preheat your smoker to 260°F.

6. Rub the butter all over the goose, making sure you coat all surfaces

7. Thoroughly season the goose with the Wild Game Seasoning Blend

8. Place on a roasting rack set inside of an aluminum roasting pan.

9. Place the roasting pan into the smoker.

10. After about 90 minutes of smoking, the goose will start to render some fat into the roasting pan.

11. Every 20-30 minutes, baste the goose with the fat that renders out of the goose and is collected in the roasting pan.

12. After 3 hours of roasting, if the goose seems to browning too much, cover the goose with foil for the remainder of the cooking time.

13. Continue to smoke the goose until the thigh reaches an internal temperature of 175°F

14. Remove the goose from the smoker and loosely cover the goose with foil.

15. Let the goose rest for 30 minutes before carving.

16. You can remove some the rendered fat while the bird is cooking and use to season potatoes and vegetables that you will serve with the goose.