Have smoked lamb many of times but never it's leaner cousin the goat, let alone a baby goat around 6 months old.
Had the meat a week prior in Jamaican style curry goat and it was very flavorful, not greasy but enough to warrant a good smoke.
I decided to smoke it using a combo white oak and apple. Applied olive oil, SPOG, paprika, cumin and achiote chili powder. Smoked it at 250 for about 2 hours and was surprised how quickly it was finishing temp wise (145). Not nearly ready for what I wanted which was a crisp exterior and moist meat So I decided to braise it then finish out of the braise like ribs.
I rehydrated guajillo and ancho peppers and made a Texas chili base using black coffee and water from the chilies. Tossed that in an aluminum pan and tossed in a Budweiser and braised at 250 for about 1.5 hrs and finished out of the braise for about an hour.
The lady isn't fond of seeing hooves on her meal but she devoured the finished product. Sorry about the photos it was getting dark but mostly I was just drunk lol. Thanks for looking!
Had the meat a week prior in Jamaican style curry goat and it was very flavorful, not greasy but enough to warrant a good smoke.
I decided to smoke it using a combo white oak and apple. Applied olive oil, SPOG, paprika, cumin and achiote chili powder. Smoked it at 250 for about 2 hours and was surprised how quickly it was finishing temp wise (145). Not nearly ready for what I wanted which was a crisp exterior and moist meat So I decided to braise it then finish out of the braise like ribs.
I rehydrated guajillo and ancho peppers and made a Texas chili base using black coffee and water from the chilies. Tossed that in an aluminum pan and tossed in a Budweiser and braised at 250 for about 1.5 hrs and finished out of the braise for about an hour.
The lady isn't fond of seeing hooves on her meal but she devoured the finished product. Sorry about the photos it was getting dark but mostly I was just drunk lol. Thanks for looking!
