Author Topic: Goat in the DCBE round 2 (Read 1797 times)

TMB · « **Reply #-1 on:** November 28, 2011, 02:48:49 PM »

Now that I have some readings off the DCBE, I plan on smoking the shoulder and the ribs from the same goat as the last cook.

Here is the shoulder I now have it in my brine and wait till the morning.

Here are the ribs, again I really have no idea what I'm doing I'm just shooting from the hip on this one

Again these are in the same brine as the shoulder and these will be smoked as well.

TMB · « **on:** November 28, 2011, 02:49:18 PM »

All ready to go into the DCBE. I was going to use my Bradley but decided at the last min to use the DCBE for the ribs. Again I'm shooting from the hip and hope the ribs work out.
With the same rub as last time (swine and bovine) from Teesquare I know I have a good chance at getting something good

OBTW..... Teesquare, I ran out of rub just shy of getting both hunks of meat covered.

TMB · « **Reply #1 on:** November 28, 2011, 02:49:51 PM »

Ribs are at an IT of 165 to 170. I pulled them out and they resting in a warm oven.

Will cut them upm soon and see how I did

Took 5 1/2 hrs to get them to this point

TMB · « **Reply #2 on:** November 28, 2011, 02:50:28 PM »

Quote from: CaptJack on November 01, 2011, 02:21:27 PM

boy howdy...do I ever want to know how they taste ??

Well, not to good to be honest. They have very little meat and what's there is greasy. :'(
They were not dry but a bit over cooked. They just were not good.