Author Topic: Goat in the DCbe (Read 1273 times)

TMB · « **Reply #-1 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

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 · « **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

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 · « **Reply #1 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

TMB · « **Reply #2 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