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Unread 02-12-2013, 08:13 AM   #1
laflyer
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 02-11-13
Location: N'Awlns, LA
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Default 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.

Thanks
Bruce
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