Recipe(tried): Spiced Smoked Goose

This recipe is from the LL Bean Game and Fish Cookbook. It is the only recipe using a brine that I have tried. I have heard salt brines tenderize meat but I have never tried one.

4-5 lb. goose
1/2 cup lemon juice
1 cup A-1 sauce
3 cups wine ( It doesn't say what kind which I find frustrating but I use red because goose is dark meat but for Turkey you might try white)
1 qt. vinegar (again it doesn't specify, I use apple cider vinigar)
salt and pepper
2 Tb. allspice (I use whole)
apple chips
oranges
apples
onions

Soak the goose in brine made of lemon juice, A-1 sauce, wine, vinegar, salt and pepper, and allspice. Make sure the goose is submerged in brine; if there is not enough to cover, add water until covered. Let set 24 hours, covered.
Fill the (smoker) pan with apple chips and light them. Used about 3 pans ofchips altogether. Put goose into the smoker and smoke until all the chips are used up.
After the goose is smoked, put apples, onions, and oranges into cavity and bake in over at 350-400 degrees for 3 hours or more. Slice onto a hot platter.

Hope this helps.