Hello all,
Not sure if this is the right sub forum to put this in. If not, I apologize.
My family has a big dove hunt every year and part of that tradition is smoking something we don't do every weekend. In the past, that has mostly been whole hogs. This year we decided to forgo the pig and cook one of our young wethers.
We have half way decided on a path, but I wanted to see if anyone had any specific advice or experience in such matters.
Our current plan:
Saturday: slaughter and clean goat. Put goat in cooler with 50 pounds of ice.
Sunday - Thursday: Drain water and add ice. This is done to imitate "hanging" the goat due to the fact that we do not have a walk in cooler currently. We did not want this period to be so long, but that was the only time we had available to get the goat ready.
Thursday: Place goat in brine overnight.
Friday: Smoke goat whole uncovered @225 for 1/2 the total cook with frequent spritzing. Cook goat in large foiled pan with some type of liquid the last 1/2 of the cook.
Any constructive criticism on this current path?
We are aiming to have pulled meat for tacos mostly. My main concern is drying the goat out; therefore, the brining, spritzing, and foiling.
My specific questions are:
What could be expected time and internal temps to get to pulled meat on a whole goat?
What brine and seasoning would be best compliment goat?
We are not putting all our eggs in this one basket. We will also have brisket and butts.
Thanks in advance.
Not sure if this is the right sub forum to put this in. If not, I apologize.
My family has a big dove hunt every year and part of that tradition is smoking something we don't do every weekend. In the past, that has mostly been whole hogs. This year we decided to forgo the pig and cook one of our young wethers.
We have half way decided on a path, but I wanted to see if anyone had any specific advice or experience in such matters.
Our current plan:
Saturday: slaughter and clean goat. Put goat in cooler with 50 pounds of ice.
Sunday - Thursday: Drain water and add ice. This is done to imitate "hanging" the goat due to the fact that we do not have a walk in cooler currently. We did not want this period to be so long, but that was the only time we had available to get the goat ready.
Thursday: Place goat in brine overnight.
Friday: Smoke goat whole uncovered @225 for 1/2 the total cook with frequent spritzing. Cook goat in large foiled pan with some type of liquid the last 1/2 of the cook.
Any constructive criticism on this current path?
We are aiming to have pulled meat for tacos mostly. My main concern is drying the goat out; therefore, the brining, spritzing, and foiling.
My specific questions are:
What could be expected time and internal temps to get to pulled meat on a whole goat?
What brine and seasoning would be best compliment goat?
We are not putting all our eggs in this one basket. We will also have brisket and butts.
Thanks in advance.