2 1/2 pound meat (sliced)
1/2 cup soy sauce
3 clove fresh garlic
2 tablespoon Brown sugar
2 tablespoon BBQ sauce (your favorite)
1/2 cup worcestershire sauce
1/2 teaspoon Onion powder
1/2 teaspoon ground black pepper (up to 2 tsp)
Slice goose breasts about a quarter inch thick.
Place slices in glass bowl with marinade for 12 to 24 hours.
Smoke at 160 - 180F for 6 hours or until desired dryness.
Temps and times are dependent on meat thickness.