First Goat Smoke

Hoss5355 · 09-19-2013, 02:36 PM

Well, we supported our local fair, and purchased a couple goats a week or so ago. They are about 80 lbs on the hoof. As a group we decided that we would try the first one on the smoker.

After searching here and on the internet, I'm thinking of trying half of one with some Mexican spices, chopping up for burritos/tacos/etc., and doing the other one with some fresh herbs, like parsley, thyme, rosemary, garlic, with olive oil/wine.

My biggest fear with this cook is drying it out. What temp should we be looking to pull it at? Should I inject? If so, with what? I guess since I've never ate goat, I have no clue what kind of flavors go with goat. Any advice for a first time goat smoker...

Thanks in advance,

Kevin

Bludawg · 09-19-2013, 03:41 PM

I cook 6-10 a year this it the recipe I use unless I'm doing Tacos Al pastor
http://www.ifood.tv/recipe/barbecued_cabrito

Jayblefty · 09-19-2013, 04:07 PM

I have been wanting to raise, butcher and smoke a goat for a while now. Everything I have read compares it to a gamey lamb (maybe more like mutton???) Keep us posted on how it goes!!! I think next year will be when I do mine.

Titch · 09-19-2013, 04:17 PM

Bludawgs recipe sounds delish, lends itself to being spit roasted very nicely.

Male or female ? how old

Hoss5355 · 09-19-2013, 07:03 PM

Fixed males, about 7 months old. Thanks for the help so far. I'll try to get some pics of process we use.

sliding_billy · 09-19-2013, 07:14 PM

I do goat somewhat regularly (My butcher puts it on special every few months when they get it in from New Zealand and calls me because they know I love it). I rub pretty much the same way I rub pork butt. I don't pull it at a temp. It is just when it is fall apart ready. A lot of liquid/braising helps IMO. My favorite part is that the rest of my family can take it or leave it so I always get lots.

Zin · 09-19-2013, 08:04 PM

Kid goat is the way to go. Make it guisado or en sangrita either way its delish.

Seefyre · 09-19-2013, 08:51 PM

We've been doing goat for some time now. I feel it compares very closely to the privately raised fresh lamb we get. It takes well to Latin as well as Mediterranean spices.

I love to quick sear the chops and slow smoke the shoulders. I was nervous about the long cook for such a young/lean animal but it turned out great. Smoked around 250-275 for 4-6 hours depending on size.

Enjoy the goat.

cowgirl · 09-19-2013, 10:10 PM

This won't help you with a whole smoked goat but if you ever smoke the legs or a quarter this worked well for me.
http://www.bbq-brethren.com/forum/sh...d.php?t=154209

They really are great cooked whole underground too.

Good luck with your cook!

BobBrisket · 09-19-2013, 10:22 PM

Quote:

Originally Posted by cowgirl

This won't help you with a whole smoked goat but if you ever smoke the legs or a quarter this worked well for me.
http://www.bbq-brethren.com/forum/sh...d.php?t=154209

They really are great cooked whole underground too.

Good luck with your cook!

I will second that! Barbacoa style is awesome for lamb and goat and pig for that matter.
I'll see if I can dig up a thread where we did a whole hog. Works the same for goat.
http://www.bbq-brethren.com/forum/sh...ighlight=socks
Maybe a bit overkill for an 80lb goat, but you can always throw a few butts or even a turkey in there and make the most of the coals and effort.

Hoss5355 · 09-20-2013, 09:23 AM

The goat legs look great. I never thought about beef broth, but that sounds like a plan. I think the Mexican flavored one is going to go that way. Thanks for the help. I do appreciate it.

Kevin

sbordel · 09-20-2013, 12:16 PM

Sounds good!

castlepines · 09-20-2013, 12:50 PM

I'm really interested in seeing how this goes...post pics along the way please!

retired trucker · 09-20-2013, 04:06 PM

Quote:

Originally Posted by Zin

Kid goat is the way to go. Make it guisado or en sangrita either way its delish.

Trust what ZIN has to say, as he comes real close to where "cabrito" is treated as a part of the Mexican food group, as pasta is toward the Italians. Good stuff when downing large quantities of Margaritas, or local Pearl, or Lone Stars.

Blessings,
Omar

caliking · 09-20-2013, 04:48 PM

Let us know how this goes. I've only had young goat grilled or seared before, so I'm interested in how it turns out smoked lo n slo. Bludawg's recipe sounds good!

09-19-2013, 02:36 PM	#1
Hoss5355 Found some matches. Join Date: 06-28-07 Location: Columbus, Ohio	First Goat Smoke Well, we supported our local fair, and purchased a couple goats a week or so ago. They are about 80 lbs on the hoof. As a group we decided that we would try the first one on the smoker. After searching here and on the internet, I'm thinking of trying half of one with some Mexican spices, chopping up for burritos/tacos/etc., and doing the other one with some fresh herbs, like parsley, thyme, rosemary, garlic, with olive oil/wine. My biggest fear with this cook is drying it out. What temp should we be looking to pull it at? Should I inject? If so, with what? I guess since I've never ate goat, I have no clue what kind of flavors go with goat. Any advice for a first time goat smoker... Thanks in advance, Kevin

09-19-2013, 03:41 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I cook 6-10 a year this it the recipe I use unless I'm doing Tacos Al pastor http://www.ifood.tv/recipe/barbecued_cabrito __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

09-19-2013, 04:07 PM	#3
Jayblefty On the road to being a farker Join Date: 07-23-13 Location: Roy, Utah	I have been wanting to raise, butcher and smoke a goat for a while now. Everything I have read compares it to a gamey lamb (maybe more like mutton???) Keep us posted on how it goes!!! I think next year will be when I do mine. __________________ Originally Posted by cathy L........I just grab my fatties and yank them out.

09-19-2013, 04:17 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Bludawgs recipe sounds delish, lends itself to being spit roasted very nicely. Male or female ? how old __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

09-19-2013, 10:10 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	This won't help you with a whole smoked goat but if you ever smoke the legs or a quarter this worked well for me. http://www.bbq-brethren.com/forum/sh...d.php?t=154209 They really are great cooked whole underground too. Good luck with your cook! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/
	1 members found this post helpful.

09-19-2013, 07:03 PM	#5
Hoss5355 Found some matches. Join Date: 06-28-07 Location: Columbus, Ohio	Fixed males, about 7 months old. Thanks for the help so far. I'll try to get some pics of process we use.

09-19-2013, 07:14 PM	#6
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I do goat somewhat regularly (My butcher puts it on special every few months when they get it in from New Zealand and calls me because they know I love it). I rub pretty much the same way I rub pork butt. I don't pull it at a temp. It is just when it is fall apart ready. A lot of liquid/braising helps IMO. My favorite part is that the rest of my family can take it or leave it so I always get lots.

09-19-2013, 08:04 PM	#7
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	Kid goat is the way to go. Make it guisado or en sangrita either way its delish.

09-19-2013, 08:51 PM	#8
Seefyre Take a breath! Join Date: 12-17-12 Location: Southwest Florida Name/Nickname : Chris	We've been doing goat for some time now. I feel it compares very closely to the privately raised fresh lamb we get. It takes well to Latin as well as Mediterranean spices. I love to quick sear the chops and slow smoke the shoulders. I was nervous about the long cook for such a young/lean animal but it turned out great. Smoked around 250-275 for 4-6 hours depending on size. Enjoy the goat.

09-20-2013, 09:23 AM	#11
Hoss5355 Found some matches. Join Date: 06-28-07 Location: Columbus, Ohio	The goat legs look great. I never thought about beef broth, but that sounds like a plan. I think the Mexican flavored one is going to go that way. Thanks for the help. I do appreciate it. Kevin

09-20-2013, 12:16 PM	#12
sbordel Got rid of the matchlight. Join Date: 09-18-13 Location: Madisonville, La	Sounds good!

09-20-2013, 12:50 PM	#13
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	I'm really interested in seeing how this goes...post pics along the way please!

09-20-2013, 04:48 PM	#15
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	Let us know how this goes. I've only had young goat grilled or seared before, so I'm interested in how it turns out smoked lo n slo. Bludawg's recipe sounds good! __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]