Ok I pulled out the hind quarter of Boer goat I was saving to smoke or grind. Well I am going to smoke it later today. I plan on using a greek rub and maybe a little cayenne. Then stuff some garlic cloves in the leg. then smoke with some hickory. My question is what temps should I pull it at..I am really up in the air on the whole thing. My wife doesn't like rare so that is out. I have also thought of finishing it off on the grill at the end....I really am open to any ideas for this. I know it is short notice but we will see if anyone can give me some ideas before i finish later this afternoon. Another thing is I have thought about pulling it and making taquitos with it. we love mexican food. any ways here is a pic of what i got