Hey, Im a new member writing from Northern Mexico, where we eat a lot of GOAT! I am building a custom smoker and will try this local favorite and let everyone know how it turns out. Typically goat is a very tough meat, as you can imagine, and I believe smoking it is the ideal way to cook it, although it will require lots of mops to keep it from drying out.
Howdy Justin from Texas, I was in Monterrey last year and had the Cabrito Pasteur. Kid goat smoked on a plank. Good stuff there, perhaps you could give us an idea of how that is done. Welcome.
NavionJim