for christmas lunch we made a leg of goat. my aunt brined it in salt water with a marinade of salt, pepper, mint, cilantro, chili flakes, ginger, and garlic in a ziplock bag overnight. pulled it in the morning and let it come to room temp, had full basket kb, lighter fluid, and 4 handfuls of hickory chips, one rod diagonal, and the remaining 2 holes plugged with foil. right before going in the pbc we dusted it again with some salt, black pepper, and pbc beef rub. temps stayed about 230-240's and pulled meat at 151 deg. total cook time 2 hrs 20 min. leg was about 3.5 lbs. came out juicy, excellently seasoned, and the pbc did a great job in maintaining moisture in a difficult type of meat. goat tends to dry out and this was done perfectly. we will definitely do this again!!
jason
