Outdoor Cooking Equipment > Charcoal Smokers

Goat in the DCbe

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TMB:
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
 

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)


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.  ???

TMB:
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
   
I used T2's swin and bovine rub on it after a nice mustard slather

Placed bacon on top to add some fat and in to the DCBE's chamber


I'll post as the smoking goes with temps

TMB:
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

TMB:
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



And here is whats left, man there's a lot of silver skin and gristle in a goat.


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

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

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