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!