[Jeff Christie]

I recommend a recipe from the May/June 2019 Ducks Unlimited magazine for pulled goose sandwiches. I used two pounds (2 pieces) of breast rather than 8 pounds. I used a bare bones slow cooker rather than a smoker. I brined the two pieces of breast in water and kosher salt in a very cold refrigerator for 2 and 1/2 days. I am certain a smoker would be even better. I browned the breasts but I am not sure it makes much difference. Liquid smoke worked well. Heinz bbq sauce and red wine made up the source of liquid. With little dinner rolls and some slaw it makes wonderful little sliders. The DU recipe works. We shoot a lot of Canadas and this is a good way to reduce the freezer.