British BBQ Society Forums

looking at doing a goose crown in smoker on sunday, lidl doing well cheap at moment. Not tried poultry yet. so what sort of internal temp do i aim for?

I would say 275 to 300 f no water in the pan

BraaiMeesterWannabe wrote:I would say 275 to 300 f

I think he's talking smoker temp'.

If you're looking for the safe internal meat temp' to aim for, i would cook it to 165f

Be careful with the amount of fat that will come out of the goose as it could cause a grease fire. Just cooking a crown should be ok, but still worth keeping an eye on to be safe.

Thanks for replies, want to smoke over water bath in wsm. Got a day off on Sunday so fancy trying something different.

Doh, oh yeah....must remember to read the question properly. No wonder I was so sh*t in exams

Hi most intrigued as to how this will go, but I think the Yeti raises a good point, once the fat starts to render I think you have all the makings of an goose grease remake of the towering inferno.....would def keep it in an pan.

Best of luck
Cheers
Tiny

hi, did turkey crown in the end. That came out well nice, didnt brine and whacked it straight in with a rub. Took about 4 hours, goose crown was smaller than i thought it would be.

The breast on a goose is very shallow indeed due to the large breast bone, a whole goose won't feed that many people let alone a crown, and i've never seen a crown for sale.