With respect to alblancher, maybe it was the age of the goat or the ones cooking it that got you down. Down here, we mostly cook cabrito (young goat), as it is far more tender. After they get about 6 months old, it starts to get less so.
Smoked cabrito has a taste somewhere between lamb and a smoked turkey leg. It is not very gamy tasting at all, since you are using young goats. The older they get, the stronger the taste. In my experience, at a good Texas BBQ, if there's cabrito available, I won't eat much of the other meats.