The Texas BBQ Forum

Howdy
I plan on doing my second goat roast in a couple weeks. Last time I used a simple marinade but I would like to branch out this year and throw it on a smoker. I usually get the goat from Hayes Farm in Mansfield TX, it wasn't cabrito but tasted good last year (especially the leftovers I made chili with). So what would be the best wood to smoke with? Also where have you guys gotten whole goats to roast in Texas? It seems to be very hard to find were I am.

First of all Welcome and secondly unless a Member in your area responds to this post, I would imagine that the best place to "get your goat" would be google, craigslist or local meat market might be able to point you in the right direction. - - - - Only time I've ever done a whole "Cabrito" was on the Deer camp (don't ask where we got the Goat, OK? ) - - - We injected it slow smoked it and basted all during the Cook. To me it tasted just like a young Bambi would have if done the same way.

I've cooked goat a few times, best bit of advice.....hang it for at least 3 or 4 days. Let the meat set. I've used mine for curries.

Good luck
Russ

Call Matt Hamilton at Local Yocal in McKinney. He has a lot of farm fresh suppliers, and might know a "goat pimp"

Matt gets me great whole hogs and supplies a lot of quinceneras, so it's worth a shot.

?GP?

OldUsedParts wrote:First of all Welcome and secondly unless a Member in your area responds to this post, I would imagine that the best place to "get your goat" would be google, craigslist or local meat market might be able to point you in the right direction. - - - - Only time I've ever done a whole "Cabrito" was on the Deer camp (don't ask where we got the Goat, OK? ) - - - We injected it slow smoked it and basted all during the Cook. To me it tasted just like a young Bambi would have if done the same way.

Thanks this sounds good. I was thinking of brining first and using some hickory and mesquite. What did you baste with?

Truth be known, "what ever we had at the Deer Camp" - - -When "nameless" came dragging that Goat in, we needed a quick plan so more than likely it was a combination of butter, italian dressing/Cooking Oil , what ever BBQ sauce that might have been there, garlic powder, onion powder, cayenne pepper, black pepper, salt and Gawd knows what else (OH, definitely some beer)

Don't quote me on this but I'm thinking that we even laid bacon strips over it during the cook but I can't recall if it was at the beginning or end - - - Basically,, just anything that tastes good and prevents drying during the slow cook.

I think your brining is a great idea