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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 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
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.

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Bruce
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Old 02-12-2013, 08:20 AM   #2
QDoc
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Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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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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