Got the goat leg all seasoned with salt, pepper, fresh garlic, pinches of chili powder and some thyme on both sides.
I was going to do the brine that Tommy sent me, as i was getting things together i said .....SELF Ya gots no fridge room for a brine bucket
Had to cut 4" off the shank.
Foiled pan but no water.
Apple/cherry mix. Going for 200-225 smoker IT and meat around 190