Goat leg in Smokin-it

Discussion in 'Lamb' started by ahakohda, Apr 3, 2012.

  1. So I came across full leg of goat and decided to give it a try.

    Basically I separated leg somewhere in the middle and used whatever meat was there for some kebabs in Grillex.

    Bottom part was stuffed all over with cubes of smoked salo (pork fatback) and rubbed with Smoke Ring Championship BBQ Rub. Left it wrapped in the fridge for 3 days.


    Heated up Smokin-it model 2 and loaded it with apple chips. Cooked at 225F and it was there for around 8 hours till 160F internal.


    I'll tell you meat itself was very nice plus all those cubes of fat infused juices throughout. And Just to make it fun I sprinkled some Smoke Ring BBQ sauce on meat and it is the very best sauce I ever tasted. Right combination of sweet and tangy with spice kick on its tale.

    Wife was very happy.
    Last edited: Apr 3, 2012
  2. venture

    venture Smoking Guru OTBS Member

    Looks good from here?

    Good luck and good smoking.
  3. moikel

    moikel Master of the Pit OTBS Member

    Does look good.Pork fat a nice touch.I enjoyed the goat I did in my MES but being honest I think  lamb came out a lot better. Goat is so lean,makes great curry,or cooked in red sauce Calabrian style.

    Great challenge looks like you nailed it.
  4. My best indicator is my 6yo daughter. She is so picky in what she eats......But to my surprise she asked for more of it. Maybe she was extra hungry though.....:):)
  5. Looks fantastic!

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