Author Topic: Goat Shoulder  (Read 3523 times)

Durangosmoker

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Goat Shoulder
« on: September 04, 2016, 04:28:59 PM »
Nor sure where to post this... but: Anyone ever smoked Goat?
The goat cheese lady at the local Farmers' Market was selling goat meat the other day, so I picked up a 2.3lb. shoulder roast.

So far, I brined it overnight, rinsed it, and rubbed it with a Jamaican Jerk paste, and wrapped it and put it back into the fridge for the night. Plan to smoke it tomorrow.

Any thoughts on what temp to smoke it at (225?), target IT (140?), or how much wood (3 - 4 oz?)? I'm flying blind, here, so all thoughts are appreciated.  Thanks
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

Durangosmoker

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Re: Goat Shoulder
« Reply #1 on: September 07, 2016, 01:50:25 PM »
For the record, I did pretty much what I outlined above. Set the smoker at 225 and used 3.8 oz Pimento wood (Jamaican Allspice), that I had ordered a while ago. Pulled it at 145, but think I should have gone higher - more like 155 - 160.

A note on the wood: Pimento is the traditional wood used in Jamaica for grilling Jerked foods. It smells wonderful while the food is cooking, but you could easily use Hickory or another fairly strong wood instead. I bought it at www.pimentowood.com
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

NDKoze

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Re: Goat Shoulder
« Reply #2 on: September 07, 2016, 11:53:53 PM »
Pictures?
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

Durangosmoker

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Re: Goat Shoulder
« Reply #3 on: September 08, 2016, 06:27:10 PM »
Forgot to get one of the finished product, but here's one on the way in.
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

NDKoze

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  • Gregg - Fargo, ND
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Re: Goat Shoulder
« Reply #4 on: September 09, 2016, 01:24:36 AM »
Very nice. This is definitely a new one for me.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

DivotMaker

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Re: Goat Shoulder
« Reply #5 on: September 09, 2016, 10:48:51 PM »
Forgot to get one of the finished product, but here's one on the way in.

Don't tease us, and toy with our emotions... ???
Tony from NW Arkansas
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Durangosmoker

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Re: Goat Shoulder
« Reply #6 on: September 10, 2016, 04:29:43 PM »
Actually, I would not consider this one of my best.  If I ever do it again, I will cook it to a somewhat higher temperature, as I liked the medium to well done bits better than the rarer pieces.  Also, note to self, if using the Jerk marinade again, be sure to have plenty of Red Stripe on hand!
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

DivotMaker

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Re: Goat Shoulder
« Reply #7 on: September 13, 2016, 07:54:06 PM »
Also, note to self, if using the Jerk marinade again, be sure to have plenty of Red Stripe on hand!

Ain't that the truth!  Last time I had jerk chicken wings, I couldn't taste anything for 2 days!  Almost hottest thing I've ever had! :o
Tony from NW Arkansas
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BonaireBBQ

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Re: Goat Shoulder
« Reply #8 on: October 18, 2016, 07:25:38 PM »
Anyone else played with Goat it is the meat that is raised on this Island. Any help - suggestions would be greatly appreciated. I can get shoulders or hind quarters.
Walt in Bonaire