Does anyone have experience with goat in the smoker, HELP

I've thought about it because I like goat, and also because I've had some people from a local mosque ask about doing a fundraiser, and as little as I know about Islam, I do know that showing up with a smoker full of pork would not go over too well.

But like you said, goat is pretty tough and is therefore usually braised. I've eaten it many times and I don't think I've ever NOT had it braised/stewed. The Jamaicans are masters of goat and I checked several cookbooks I own and couldn't find a recipe that didn't involve braising and even pressure cooking.

We have had many discussions on goat.over the years.

Yes,most of the world hacks up the whole goat,bones and all,and braises/stews it.

The island countries in our south county sells a lot in 10 lb bags,hacked in 2 inch pieces.

Google Jamaican cooking.

Mexico can produce young kid goats,bbqed,often on skewers.

Google Texas Goat cookoffs,as there is one major one.


Pastor,is the sauce technique offered many places.

Several of us have done one -to prove we could.

From the Find function.

Input Goat,open all forums.

Goat

Search on "Goat"

I've done goat a couple times, but not a whole shoulder. The Mexican store near me cuts them in slices about 3" thick. I do a rub, couple chunks of wood, 225 for about 3hrs. Comes out nice juicy & tender.

Deer/venison would be along the same line as goat; very lean. Might do a search on them and check out the discussions there as ther have been many!

Good luck!

This is the example of the most popular recipe in the island areas.

Goat Roti

Restaurant Depot in Texas sells whole, cleaned Goat wrapped in cheesecloth for about $1.89 per pound.

Most folks around here treat it like a pot roast and braise cut pieces in sauce.

Have fun!

I have done one I think I just seasoned it up and threw it on the smoker. It turned out good everyone ate it right of the smoker didn't even make it in the house and some said they liked it more than whole hog.you could brine it if you are worried about it drying out.

Brining it.. Didn't think of that. May give it a go the next time.

I was used for my smoker! I had a bbq for 12 at my house and I let a friend add his stuff to my smoker while I did brisket.

My friend had two 5 pound goat pieces. I assume they were shoulders each was bone in. He used a dry rub, he called the rub a Mexican vein (cumin,oregano,achiote,garlic,etc.). He then wrapped each piece in a banana leaves. I smoked it at 250 with cherry for about 6 hrs. Wrapped it in foil and put it in cooler for an hour. He then pulled the meat apart. We had it as tacos with condiments of pickled red onions and a chili salsa.

It tasted good, very good, not great. However, I tasted little to no smoke flavor. I think the banana leaves prevented smoke penetration. He claimed he tasted smoke. I only used 1 oz of cherry because I had put 2 oz of hickory in the box 6 hours earlier when I put the brisket in. My friend claimed it was a cross between Mexican barbacoa and Hawaiian style barbecue.

My taste might have been a little skewed. I drank to much Brooklyn Local one and Local 2 (high octane beer).

El