Cooking a goat

[RG45]

Goodmorning everyone.

I have been gone awhile.
Glad to be back.

My son is giving me a leg of goat.
I have no idea how or where to start on preping or cooking goat.
Suggestions please from the BBQ Gods.
Thank you.

[BAR G BBQ RANCH]

Do you have a dog? Just kidding.
I by no means am an expert with goat but did do some recently that came out dang good. Rubbed it down with Bills Brisket Blend, cooked at 225* to 160* internal, applied an arricot honey glaze and cooked an additional 30 minutes wrapped and rested in cooler 1 hour. Note; this was back strap not the whole hindquater. Sorry I couldn't be more help.

[Goat]

I have cooked alot of goat, not claiming that makes me an expert, but here we go.

I usually rub it with oil, then apply your favorite rub. The hind leg is pretty thick so give a good coat of seasoning. Place it on the pit @ 250 until you get the outside color you want. Wrap in foil and cook another hour or two for a total of 4 to 6 hours depending on the size of the leg. When you unwrap the foil, the meat should just fall off the bone. Just remember goat is a very lean meat and you need to cook it slow and keep it moist. I will post another recipe in the recipe section.

[david brace]

The guy's name is Goat...we should probably listen to his suggestion.

DB

[TexLaw]

RG45, my first thought when I read your post was "Where's Goat?" Then, I was happy to see that he posted. I'd listen. :)


TL