anyone know what internal temp to shoot for when doing a shoulder of goat?
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You cook to 280 degrees and then throw away! Sorry but that is what I think about Goat.
Sorry, I also have no idea. I might would wrap the whole goat in wet burlap and cook it on a bed of coals in the ground. Well maybe not. It would require lots of manual labor. Have you done a search for 'goat'?
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.
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.
For cabrito, try this for a start:
Goat/Cabrito
Here is a receipe for hind qtr. with rub and mop, does not look too bad, just adj. for the CS (has temp direction-foil @ 155˚, cook to 185˚):
HindQtr. & Rub
Goat/Cabrito
Here is a receipe for hind qtr. with rub and mop, does not look too bad, just adj. for the CS (has temp direction-foil @ 155˚, cook to 185˚):
HindQtr. & Rub
If it be cabrito/kid shoulder,it wouldn't weigh but 1 1/2 lb +.
Wouldn't hardly justify firing up the cooker.
Wouldn't hardly justify firing up the cooker.
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
and now smoke legs of lamb in place of goat.
smokemullet
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
and now smoke legs of lamb in place of goat.smokemullet