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Discussion in 'General Discussion' started by smokin monkey, Mar 20, 2016.
So looking for suggestions on how to cook this.
Looking to cook it Monday.
Goat and lamb can be cooked about the same. I have done goat shanks a few times and I like them better than lamb shanks. Goat is a little sweeter. I have never smoked or cooked a goat rump joint. It looks like mostly bone. Is that true? If it's mostly bone, smoke it and make the smoked goat into a stew. Let us know when you decide.
There is no bone, just meat. The joint has been frozen and is defrosting, that's what the White is.
Smoke it like a Pork Butt for Pulled Pork. Low and Slow at 225-250 until it is probe tender. Rest and pull it...JJ
Can't wait to hear how it turns out.
Keep on smokin' Ed
It's in the smoker now, smoking with Apple Wood Chunks, also a Boston Butt.
Goat Rump cooked at 110'C (230'F) for 3 1/2 hours over Apple Chunks. Took it to 76'C (168'F) did not take it to Pulled stage.