Goat Chunk

I cooked the chunk of goat. 'Twas the front leg & breast, bone-in, skin-on. Great smokiness, great tenderness, great bark, great flavor. I loved it. I was surprised how easily the bark picked up all the flavors. Everything I used was so pronounced, all the spices in the rub and the stuff it was foiled with. It wasn't that heavy of a rub and barely anything in the foil, so it was strange actually tasting it all because when I make spare ribs, I can never taste the rub no matter how much I put on.

I took the skin off, and tried to wash off all the hairs. Then I brushed a mustard/worchestershire sauce/olive oil/cider vinegar mix on and let it sit over night. Before putting it on the smoker, I put a salt/pepper/garlic rub on:


Stuck it on with a chuck roast as back up in case the goat meat was inedible...


Smoked with mesquite wood. 3 hours at 250, olive oil brushed on after 2 hours, then foiled for 1 hour with a bit of molasses, butter, Worcestershire sauce & 'The Pepper Plant' sauce. Then back unfoiled for another 1.5 hours at 275.




I cut off the breast and tried to separate the ribs. Wasn't as easy as pork ribs for me.



The rest of the leg was kinda like a Turkey leg at this point:


I didn't want pulled goat as I've seen most people make. I took a couple bites like a turkey leg for fun, then I sliced up the rest.





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Made some 'goat rinds' with the skin. Ate a bit of it, and it was pretty tasty, but had way too much hair for me, so I was uncomfortable eating most of it.



My back up chuck roast ended up not being as tasty as the goat. Tenderness exactly what I wanted, sliced not pulled, but still came apart easily. I didn't foil it, so it ended up being dry.

I do not find goat sweet. At least, not as sweet as bison or beef.

Cabrito is actually different. It is an even younger goat. 99 Ranch market had those too, but it is more expensive. They were so small!