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I love to smoke my geese. I use a very basic recipe--canning salt and brown sugar in the water which makes a brine soultion. I soak then 2 to 3 days depending on size of breast fillets while in the Rferg in a tupaware container . Works for me :thumbsup: I use my friends converted smoker (was an old refg).

I am sure some of you have elaborate brine solutions and such--post them up :yes:
 

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I had just tried smoked goose for the first time and it was awesome. I usually grillem. I put Montreal Steak Seasoning on the breasts for about a half hour and grill. They are banging
 
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