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I had this once when I lived in West Texas.  Can anyone give me some pointers? i.e.  What cut, seasoning, wood, temp, time...

I really want to do this right but I've only had experience with pork, beef and yard bird. lol


Any comments would be appreciated.  (BTW I know goat is not pork, there is no goat area on this forum)


I reposted this from the Lamb section, more folks looking here!