Smoking Goat

[edsails]

Well, I looked through this and a few other sites trying to find a recipe for smoking time etc. for a goat leg and ribs. I can't seem to find any two that come close and most seem to be guessing. Is there anyone here who has done goat and had it turn out good? I tried the 3-2-1 method with it. Flavor was excellent with the Jamaican Choice Jerk sauce I used that I had brought back from Jamaica. Problem was dryness.It turned out edible but very dry. I mopped it every hour with some of the jerk sauce mixed with apple juice and a little grape seed oil. Cooked at 225 degrees after 1 hour just in the "smoke" position. What did I do wrong? It was foiled for closer to 3 hours after the first 3 hours. Any suggestions? The only thing I can think of would have been to inject the meat. Do you think that would have helped?

Thanks,

Ed

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• edsails
• Jun 25, 2013

 

[kc5tpy]

Hello Edsails.  I don't have a pellet smoker but I joined the group because of your query.  In Texas we can often have problems with dry brisket. We tend to smoke at higher temps.  Since moving to the U.K. I have smoked leg of lamb ( please don't tell my Tx. brothers I had sheep on my smoker ). 

 I would think your problem came from too low a temp.  I am sure you saw goat being cooked in Jamaica.  It was over an open fire, correct? I don't know how hot a pellet smoker goes but I think this is more of a grillin thing that a smokin thing.  I do lamb REALLY hot to seal it on both sides and then slow it down a little , add smoke and allow SOME of the fat to render out.  It should be rare/ medium rare at most.  I believe that 225 might be to low.  Do 'er hotter and faster and see what you get.  I believe that is why they grill lamb.  Hot and fast can mean tough but young lamb/goat = tender.  Having said that, how old was the goat/cabrito?  Good luck.  Keep Smokin!

Danny

 

[edsails]

Hi Danny, 

I'm not sure how old it was. I got it at a Mexican market and they were selling a ton of them. From what I just read, chivo is an older goat. Temp was set at 225 degrees although at some points it got to 250 before the thermostat kicked in and brought it back down. I also am wondering if I cooked it to too high an internal temp. I used the same range I had for pork butt so I let the internal temp go to 190. I will try hotter and faster next time and only let the internal temp get to 165 degrees. Thanks for the advice!

Ed

 

[kc5tpy]

Hello.  Now TexMex is a different dialect from spanish so I can't comment on chivo.  I have eaten what is call cabrito ( young goat ) many times in Tx. but never cooked it.  It was usually served rare/medium rare or slow braised in a gravy ( probably older goat ).  I think that is the way to go EdSails.  Hot, fast and rare.  Works on leg of lamb.  Marinade might also work., tho I have not tried it on lamb.  Good luck.  Let me know what you think.  Keep Smokin!

Danny

 

[edsails]

I think you may be right on that. I had thought the goat would be good slow smoked but now I realize it is just too lean. If I would smoke it again I would use my injector and fill it full of moisture. Well, so far it's the only thing I have smoked that I haven't been thrilled about.

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• edsails
• Jun 25, 2013

In my area of southern CA, we have a large Mexican population. The place I got the goat from is a large market with a butcher shop as big as any supermarket around. It is definitely one of the larger, more popular Mexican supermarkets around. I've gotten the goat from there before but used it to make Jamaican curried goat, more of a stew than anything else. Experimenting is always fun. On the other hand, we had guests (I told then this was my first time trying this and they would be the guinea pigs) and between the dark and stormy drinks (rum and ginger beer), the Jamaican smoked jerk goat, West Indies salad, plantain chips, my own recipe Caribbean black beans and rice, everyone was pleased.

 

[kc5tpy]

I am usually too critical of my smokes.  Sound like a good time was had by all.  And you found the SUPER SECRET to dry meat.  Add more alcohol!!  

Keep Smokin!

Danny