Badgerjacob
Full Fledged Farker
I had a friend bring me a large female goat a while back. She was too big to fit in my smoker so I cut her into quarters. I prepared her like I would a pig. Shot her up with a Cajun butter marinade and gave her a nice dry rub. Smoked her till she reached an I.T. of 160. Presentation was beautiful. It turned a light golden brown and held moisture very well. This was the absolute worst meat that I have ever put in my mouth. If tasted tainted or spoiled, kinda like a bad piece of chicken if you have ever had that. I know that the meat was not spoiled because I did the butchering and the preparations myself. Maybe she was too old or sick? Since then I have had goat on several occasions down in the Caribbean and it was excellent. I would like to try again, but this time I am going to butterfly and spin on my rotisserie. Any help in the matter would be much appreciated.
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