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