Ingredients:
3-4 Goose breasts
4 Tbsp. salt for brine (1 quart of water)
2 Tbsp. Thyme
2 Tbsp. Rosemary
BBQ Rub
Mayo
Dipping sauce:
Sriracha sauce
Horseradish
Lemon juice
Instructions:
Brine goose breast in brine with water, salt, thyme and rosemary. Rinse well to cut down saltiness. Pat dry and put on BBQ rub. Put on smoker for 90 Minutes.
Mix dipping sauce and serve.
