Well, I got this call from a friend today and he said 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'll save the shoulder for Thursday, I want to see how this turns out first
Good Luck Tommy. :-\
Will be watchin to see what happens. :o
Quote from: classicrockgriller on October 24, 2011, 05:56:30 PM
Good Luck Tommy. :-\
Will be watchin to see what happens. :o
Thanks Sonny,
I may stuff a little bacon in the cracks for insurance! ;)
i'll post as I go and pray for the best!
Nice Tommy
Goat and rubber ducky :o
Quote from: NePaSmoKer on October 24, 2011, 06:49:45 PM
Nice Tommy
Goat and rubber ducky :o
If I'm not careful the goat will taste like the rubber ducky ;)
Is it smoking yet?
Quote from: Tenpoint5 on October 25, 2011, 07:07:05 AM
Is it smoking yet?
YEP, and here it is
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 T
2'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
OBTW Sonny, see the smoke! ;D
da Smoke! da Smoke! ;D
Quote from: classicrockgriller on October 25, 2011, 08:13:51 AM
da Smoke! da Smoke! ;D
Does a good job for sure. Now we need to get you one of these DC smokers and you can take your chamber out of your SRG and try it ;)
A little over 2 hrs and IT is at 130 while the chamber 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)
Real nice. That smokes a rolling out of that thing.
Sent from my iPhone using Tapatalk
It's now 1:06 thats 1 hr and a few mins from the last post. IT is now 158 and the DCBE is running 250 again all looks good so far
I did mop one time so far but really don't think I need anymore it's full of juice now and still plump
Well I pulled the goat out at 8:03 pm IT was still around 168 to 171. I believe the bacon on top is what was mesing me up. This leg qt'r hit a stall at 157 and would not move for 1 hr then it started to climb. Now after it hit 171 it stalled again and would not move at all.
I called up a few friends and asked them both agreed it may be a 2nd stall so I let it go for another few hrs and still the meat would not go higher then 175. So I thought it made it passed the stall, but it didn't it just fell to 168 then back to 171 then back to 167 then up... Did this for a few hrs (about drove me insane) so I took CRG's advice and pulled it to ck for sure. What I found was the meat under the bacon was not cooking all the way while the out parts were done to perfection
The picture you see is the goat right out of the cooler (I FTC'd for 1.5 hrs) Now I removed the bacon and placed the meat (in foil) in the oven to reach the proper temp.
I'll post on how it turns out
(http://i624.photobucket.com/albums/tt326/TMBs/GoatintheDCBE012.jpg)
Nice job! i'm doing one up for Halloween. Oh..wait a minute--I thought you said GHOST!
T2
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
OBTW.... T2's rub is very good even on goat!
Hey Tim there's your catch phrase "It's so good it even makes goat taste great"! ;D ;D
The meat was good had lots of smoky goodness. Now the texture is not as good as pulled pork but close. It reminds me of pulled beef that's just a tad tough but borderline on being very good. I will smoke the other hunk of meat I have but I want to talk to my friend first to see what he thinks.
Thanks Sonny, Chris and Tim for all the input!
Old men and old goat - what's the difference - all gristle and silver skin (oh I mean silver hair) My bad! And like old men - old goat may need marinading in alcohol!
Quote from: Caneyscud on October 26, 2011, 05:47:37 AM
Old men and old goat - what's the difference - all gristle and silver skin (oh I mean silver hair) My bad! And like old men - old goat may need marinading in alcohol!
Well, it was in a bourbon brine! ;D (not me but the goat) ;D
I think that pulled goat would make some fine tacos.
I still have the front shoulder to cook and from what my friend said I'm smoking it as well
he said best smoked goat he has ever had! (only smoked goat he has had) ;)
As long as he is happy then you should be happy. Sounds like you have a new supplier of Goat. Need to get one and make some snausage out of him.
You did good! So it didn't taste like chicken? :o
I think some one has it posted in there sig that if you can catch it you can smoke it. Figures that you catch a goat it can be smoked. ;D I have enjoyed this thread. Not sure if I will ever try it but glad to know it can be done.
Quote from: Sailor on October 26, 2011, 03:13:05 PM
I think some one has it posted in there sig that if you can catch it you can smoke it. Figures that you catch a goat it can be smoked. ;D I have enjoyed this thread. Not sure if I will ever try it but glad to know it can be done.
Believe me you need to try one!
Just remember to brine 24 hrs, then wash off put on a mustard slather and your rub and off to the smoker for a long ride!