Goat Rump

smokin monkey

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Sutton In Ashfield, UK

• Mar 20, 2016

• #1

So looking for suggestions on how to cook this.

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• smokin monkey
• Mar 20, 2016

Looking to cook it Monday.

 

kihler

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Mar 14, 2015

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Arizona

• Mar 20, 2016

• #2

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.

 

smokin monkey

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Sutton In Ashfield, UK

• Mar 20, 2016

• #3

kihler said:

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.

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There is no bone, just meat. The joint has been frozen and is defrosting, that's what the White is.

 

chef jimmyj

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• Mar 20, 2016

• #4

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

 

gearjammer

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Apr 6, 2015

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Central New York

• Mar 21, 2016

• #5

Can't wait to hear how it turns out.

Keep on smokin'                              Ed

 

smokin monkey

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Sutton In Ashfield, UK

• Mar 21, 2016

• #6

It's in the smoker now, smoking with Apple Wood Chunks, also a Boston Butt.

image.jpeg

• smokin monkey
• Mar 21, 2016

 

gary s

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• Mar 21, 2016

• #7

I'm in   

Gary

 

smokin monkey

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Sutton In Ashfield, UK

• Mar 21, 2016

• #8

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.

image.jpeg

• smokin monkey
• Mar 21, 2016