Smoked Goat


 
Don Hilliard

Don Hilliard

TVWBB Fan
I've got a goat shoulder to smoke, anyone have any experience with goat? Temps, type of rub, etc.? This is a new one for me and it looks pretty lean and I don't want to end up with goat jerky.
 
Never did goat, but have smoked whole deer shoulders, can't imagine there's much difference.
I just throw on a rub , your choice, and smoke to about 140, 145 .. slice and eat...;)
 
Maybe this. Straight up Google search

practicalselfreliance.com

How to Cook a Goat Shoulder

The shoulder of an animal is generally a slow cooking or braising cut, and goat shoulder is no exception. The best way to cook a goat shoulder is a long slow roast, with aromatic spices.
practicalselfreliance.com practicalselfreliance.com

Get you started and adapt:)
 
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Yep, I did a goat leg and ribs recently.
I like my meat quite dry, but if you don't I would use a waterpan.
(I used a drip pan with potatoes and onions)
I can't really find back what I did, but memory tells me I did not marinate it, but spritzed with red wine vinegar and fish sauce during the cook.
Temperature in the 100-110 oC range in the wsm with lump charcoal and a little wood (all Mopane).
I'm rambling a bit ;)
If it turns out too dry for your liking, then slice thin and use in a salad, or use in a curry, coconut or yoghurt based
 
Yeah, I'm curious also.

Years ago, a Hispanic co-worker had a cook out and he put a whole goat in the ground over hot coals. Turned out quite good, what I remember of it.
 
I like goat ;)
If I remember correct, the first time I ever ate goat was in Uganda.
It's pretty common all over Africa, not only in the north as you might expect (muslim states)
 
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