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I don't have my old notes with me,but I'll give you a couple guesses.

If it is a goat and not a kid-it can be pretty strong.

I'd marinate over night in something strong.

A bottle of Zesty Italian dressing with some lemon juice and worchestershire.


I'd cook it at about 225º,for about an hr/lb.


Figuring it might weigh about 6-7 lbs.

I'd cook it to about 170º internal and then slice chop it.
Last edited by tom
Bluegill,

I have smoked goat twice, about 5 lbs each. I used Cookshacks chicken rub, real heavy. A full box of wood, about 7 or 8 oz, and smoked it till it got to 180 degrees internal. Like Tom mentioned 1 hour per lb at 225 degrees. After 30 minutes rest, sliced it and the bark that fell off was wonderful. Goat is one of the few meats I serve with White BBQ sauce. Lost my source Frowner and now smoke legs of lamb in place of goat.

smokemullet

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