Need advice on smoking goat

[TMB]

Last night I got a call from some friends that they had goat for me to cook.  Now I think I know how I want to do it and called a friend of mine and he had very good advice but like me was not sure on all the points of this meat.

I want to brine it in a bourbon brine then rub and wrap for a little while before going in the smoker.   Any thoughts or suggestions?   

I'm open for any info   

[Caneyscud]

Never brined one nor ever heard of brining one.   Might be good though. 

Usually I don't do a whole goat - cut up into ham, shoulder, ribs, etc.... so I can remove each piece as it gets done.  For me simple rub - salt/pepper ( and maybe some garlic, cumin, and chili gets added accidently on purpose) and mopping.  Smoke with oak or hickory or something like that at 225 +/- until 180 or 185  If young goat taste venison like but if older might be more mutton like.   It's a relatively lean meat, so that is why I mop or baste.  I most often pull it.  Have even heard of foil being used (shudder). 

Some of the mexicanos back home will marinade it (I've seen red chili marinades and citrusy marinades)  smoke it, and finish off in the oven in a big roasting pan. 

[classicrockgriller]

Tommy, after talking with you on the phone I did a goggle search and they are a

couple of good articles on the subject.

http://www.ehow.com/how_5107933_cook-goat-meat.html

http://www.bbq-brethren.com/forum/showthread.php?t=67485

Also there is a article in "Smoke and Spice" page 156-157.

Seems a lot of the cooking tomes is pretty low. (200 to 220)

Good luck and let us know what you decide.

[TMB]

Tommy, after talking with you on the phone I did a goggle search and they are a

couple of good articles on the subject.

http://www.ehow.com/how_5107933_cook-goat-meat.html

http://www.bbq-brethren.com/forum/showthread.php?t=67485

Also there is a article in "Smoke and Spice" page 156-157.

Seems a lot of the cooking tomes is pretty low. (200 to 220)

Good luck and let us know what you decide.

I will ,  I got one leg in brine now to see how it does and will wait to cook/smoke the other.  I'll post soon on this cook