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Has anyone ever smoked goat meat?

I'm going to give it a try. I'm going to use a combination of Briskett and Butt temp and timing.

185 degrees and 1 1/4 hours per pound but will go by temp probe and take it to 190.

I'm doing a goat roast that's about 5 lbs.
I'll start it tomorrow morning(Sat 2/12)

Stay tuned for the results.

Frank C
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I cooked it at 190 and took it out when it got to 187 internally.

Flavor was GREAT!!!! But, it was not pull off the bone tender like a brisket. Don't know if it ever will get there but I'll try cooking the next one for 24 hrs and see how it goes.

We just butchered two goats so there are a few roasts waiting to be smoked!!!

God bless, Frank C

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