Cabrito on a wood smoker
I'd like to smoke a kid goat (Cabrito) leg in my barrel wood smoker, but am perplexed just how to keep it from drying out. Cooking goat meat long and slow in a cast iron pot in the oven for 3 hours or so allows this tough meat to become really tinder, but just how to smoke it or "bbq it" has me doubtful.
My ex father-in-Law cooked cabrito the old fashion way, wrapped in a bed sheet and burlap, thrown in a dirt covered Pit. I suspect you could modify it so it could be basted frequently as it cooks.
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