Got some kid goat yesterday from my farmer buddy. Smoking the shoulder and some rib cuts to eventually pull and make tacos with.
Using a Vision Pro S grill with mesquite lump and some white oak chunks from an untreated wine barrel. Wine is stained on the wood, never seen this before but when in wine country (Red Mountain, WA) why not?
Smoking at 250 until IT is between 175 and 180, want the meat to pull easily. I will braise the ribs in a chile base after a few hours of smoke, then finish on the smoker. The shoulder will be wrapped in butcher paper mid cook.
Pic below is 2 hours on the shoulder, I put the ribs on at this point knowing they will finish faster than the shoulder. Stay tuned....
Using a Vision Pro S grill with mesquite lump and some white oak chunks from an untreated wine barrel. Wine is stained on the wood, never seen this before but when in wine country (Red Mountain, WA) why not?
Smoking at 250 until IT is between 175 and 180, want the meat to pull easily. I will braise the ribs in a chile base after a few hours of smoke, then finish on the smoker. The shoulder will be wrapped in butcher paper mid cook.
Pic below is 2 hours on the shoulder, I put the ribs on at this point knowing they will finish faster than the shoulder. Stay tuned....
