Smoked cabrito (goat)

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   Ok I pulled out the hind quarter of Boer goat I was saving to smoke or grind. Well I am going to smoke it later today. I plan on using a greek rub and maybe a little cayenne. Then stuff some garlic cloves in the leg. then smoke with some hickory. 

here are some pics of it rubbed, dressed, and stuffed with garlic. 

here is a pic of it at 140...gonna pull it and crisp up on the grill.

finished pics...it was great...smoked till just over 140 then on to the grill for about30 minutes...high heat at first then slow after it crisped up.

Sorry no pics of it opened up. But this turned out very good! 
thanks for lookin

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got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Topic: Smoked cabrito (goat) Posted: 14 February 2010 at 08:56
	Ok I pulled out the hind quarter of Boer goat I was saving to smoke or grind. Well I am going to smoke it later today. I plan on using a greek rub and maybe a little cayenne. Then stuff some garlic cloves in the leg. then smoke with some hickory. here are some pics of it rubbed, dressed, and stuffed with garlic. here is a pic of it at 140...gonna pull it and crisp up on the grill. finished pics...it was great...smoked till just over 140 then on to the grill for about30 minutes...high heat at first then slow after it crisped up. Sorry no pics of it opened up. But this turned out very good! thanks for lookin
	Jerod Life's hard, it's even harder when your stupid.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 14 February 2010 at 08:58
	one of these days i will definitely have to give cabrito a try. i hear too many good things about it!

got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 14 February 2010 at 09:03
	They are great...I liked this theme when I did it(greek) but I also want to do one this summer that is a mexican theme. I only tried a little piece of this do to making pancetta from the stomach. I couldn't get over that smell for a couple months. So this went to my aunts.
	Jerod Life's hard, it's even harder when your stupid.