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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-23-2009, 04:21 PM   #1
TEAM SATCHELL
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Default Goat meat?

Would like to know if any body has tried to smoke a goat. ? Need some help.


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Unread 08-23-2009, 04:33 PM   #2
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Cabrito.

Wrap in banana leaves, and smoke until 160* for slicing. Or, like a briskie, until 200* for rapid pull for tacos.
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Unread 08-23-2009, 04:37 PM   #3
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Goat is on my things to try list.
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Unread 08-23-2009, 06:06 PM   #4
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Default Goat? Dang good....:)-

Just do it, Lo/Slo till it comes apart... Good stuff Maynard.
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Unread 08-23-2009, 06:08 PM   #5
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You should contact my go(at) to guy,JSWordy.
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Unread 08-23-2009, 06:55 PM   #6
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had it cooked in the ground, was very good. Never done it myself though.
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Unread 08-23-2009, 09:33 PM   #7
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Default Goat

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Originally Posted by TEAM SATCHELL View Post
Would like to know if any body has tried to smoke a goat. ? Need some help.


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I did't do the smoking, but while in Mexico, one of the Mexicans bought a small goat, brought it home, slaughtered it in his front yard and cooked it. Had a good taste, but somewhat stringy.
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Unread 08-23-2009, 10:31 PM   #8
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My Mexican neighbor made goat for me once. It was such a sweet meat. I think it was among the best meat I have ever had (after I picked the goat teeth out of it).

Do it and take pictures!





Sorry can't tell you how.
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Unread 08-24-2009, 05:57 AM   #9
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Ah, yes Baby Goat!! Kill 'em young. Sweet and tender meat.
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Unread 08-24-2009, 08:26 AM   #10
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The best are the young ones. Not much fat at all so it needs to be cooked like deer. I would just grill it, or smoke very low heat.
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Unread 08-24-2009, 03:06 PM   #11
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I've smoked 'em at all ages. I usually kill mine at about 8-10 months, so the meat yield is up there better but they are not too old. The oldest I think we smoked was 2 years old, no worries, nice and tender. I have friends who have smoked them on over 3 years, but that's getting pretty long in the tooth then.

We generally halved it when it was on the big propane smoker, but on my smaller DBS and UDS, we cut it into "hams" and "ribs" and etc.

Pulled goat sammies...


Take yer goat and rub whatever you like into it (pork rubs work really good; personally, I like to slather it all with a thick coat of brown sugar, too). Lay it out there low and slow. The older the goat, the longer the cook. Use pork temps to get in the ballpark if you are a thermometer kind of guy, or just smoke the meat until it starts to pull back and is falling-off tender. Cabrito (kids, really, up to about 4 months of age) does not have to be smoked as long as chevon (adults 6 months on up in age). But I have found there is no way to hurt the meat by smoking it long, as long as the pit temp is under 250. I always work to keep it right at 225-250. Goat "hams," or rear leg quarters, I smoke for 5-6 hours...maybe even 7. Goat halves or quarters are an all-day thing, and we have smoked the older goats overnight and into the afternoon of the next day.

Goat leg quarters and ribs in the DBS...these are off animals about 7 months old...


We usually set up a couple sawhorses, a piece of plywood, and some newspapers for half- or quarter-goats. Get your friends over to help pull the meat into foil pans, and enjoy it.

It is done when it is done, and to me, it is the best smoked meat there ever was or ever will be! Experiment! Oh man, now I am hungry and I will be looking at my herd with murder in my eye tonight!!!

There is hardly any way to screw up goat meat at under 250, preferably around 225. Low and slow is the key. Get too hot, and it will dry out on you. I would disagree on grilling it. Unless you know exactly how to do it, you will end up with shoe leather on a grill. It takes some learning to cook goat on high heat. But it is made to be smoked!
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Unread 08-24-2009, 07:02 PM   #12
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Hey thanks to everyone that had something to say about this subject. Most people turn up there noise when you say something about goat meat.So its good to know that there are people out there that like it.


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Unread 08-24-2009, 07:07 PM   #13
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Quote:
Originally Posted by TEAM SATCHELL View Post
Hey thanks to everyone that had something to say about this subject. Most people turn up there noise when you say something about goat meat.So its good to know that there are people out there that like it.


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If it's cooked right, the Brethren like just about anything smoked. Isn't it great to have such a group of folk that know so much about so much???
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Unread 08-24-2009, 07:19 PM   #14
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An entry on my bucket list for sure.
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Unread 08-25-2009, 01:56 PM   #15
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Before you go off an butcher one, beware of this: Male goats have a strong odor because of scent glands near their anus. These should be located and removed.
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