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Cabrito! Help

burksmoke

Smoke Blower
OTBS Member
97
10
Joined Nov 27, 2005
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!
 

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