Thread: Wood smoking goat

Originally Posted by Nick-D

Easy man, If you want to roast a rear leg, Shoot a nice young animal then treat it like a Lamb leg. Get it going over indirect heat on the weber at around 160 and just roast it till its done to medium. Basting never hurts but you don't have to do it.

If you want mega smoke flavours ,go low and slow roast the shoulders & Shanks. Get a dry rub going with whatever tastes good then baste every hour with something moist that compliments your rub. For lamb I baste with dripping using a tied rosemary stalk brush. For pork I like sweeter flavors so use a a spray with 2/3 apple juice 1/3 cider vinager.

Aim to cook at 110 for about 6 hours with the second half of that time in a baking paper or tinfoil wrap. Pull when its fork tender. Can eat like pulled pork or slice and serve

@Nick-D Last time I tried that we could not carve it. It was so dam tender the sharp knife just pushed it off the bone into a pile. I just cooked a Venison casserole as a treat and I am starting to wish I had cooked a goat up......Dam you all........