Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: TMB on November 28, 2011, 02:45:12 PM

Title: Goat in the DCbe
Post by: TMB on November 28, 2011, 02:45:12 PM

I get this call today from a friend of mine, he says swing by the house I have something for you.
Well I did and this is what he gave me to cook
One shoulder and one leg qt'r
 (http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE001.jpg)
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE002.jpg)
Plus he gave me a rib half but not sure what in the wild wild world of sports to do with it yet (picture soon)

I decided to brine the leg qt'r in my bourbon brine (same brine as my deer brine)
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE003.jpg)

I smoke on Tuesday and will post on how it goes (Lord I hope it does well)
I'm saving the shoulder for Thrusday, I want to make sure that brining is the way to go.  ???

Title: Re: Goat in the DCbe
Post by: TMB on November 28, 2011, 02:46:00 PM

OK the goats been washed off, rubbed and bacon on top.  I placed the hind qt'r in at 9:43 am and look for about 6 hrs till done
   (http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE007.jpg)
I used T²'s swin and bovine rub on it after a nice mustard slather
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE005.jpg)
Placed bacon on top to add some fat and in to the DCBE's chamber
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE.jpg)

I'll post as the smoking goes with temps

Title: Re: Goat in the DCbe
Post by: TMB on November 28, 2011, 02:46:33 PM

A little over 2 hrs and IT is at 130 while the chambeer temp has gone up to 259. I need to seal the door better it's letting in to much air. 

Looks like A run to the Buck stove store is needed

(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE010.jpg)

Title: Re: Goat in the DCbe
Post by: TMB on November 28, 2011, 02:47:30 PM

Well here it is smoked goat from the DCBE. 
 Now I was up till midnight pulling this thing into pulled goat. I never knew it would take soooooo long to break down all the fat/connecting tissue that a goat has!!!!   I placed the leg qt'r in the oven at 9:40 pm and pulled it out at midnight at an IT of 201. 
Here is the pictures.   Sorry that 3 are the same but I wanted everyone to get a close look at it
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE016.jpg)
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE013.jpg)
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE014.jpg)
And here is whats left, man there's a lot of silver skin and gristle in a goat.
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE017.jpg)

I guess I just didn't wait long enough, I never knew a hunk of meat could be so stubborn and to hit the stall twice is a learning experience

Title: Re: Goat in the DCbe
Post by: smokeasaurus on December 08, 2011, 11:39:13 AM

Two stall times!! That just aint right!!  Sure looks moist and tasty!!