Goat Shoulder

Walt

Active member
This is a cook I have been wanting to do for awhile.  I purchased a 2.8lb goat shoulder from a local farm that produces great cheeses.  I let it sit in an equalibrium brine for 4 days.  Included in the brine were fresh herbs & spices.  Once out of the brine it was patted dry then injected with a spiced butter & cider vinegar mixture.  Then it was rubbed in a mustard herb paste & sealed back up for 24 hrs.  This morning it went in the smoker for 3 hours @ 225 with about 3 oz pecan.  I then pulled it and put it in a cast iron pot with some white wine, beef stock, onions, garlic, carrots, assorted peppers & potatoes.  I will let it go about 3 more hours then pull it & serve with tzatziki on tortillias. 

Pictures to follow.  I'm shooting for a falling apart shoulder in a pan juice with a subtle smokey flavor.
 

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Walt said:
  I'm shooting for a falling apart shoulder in a pan juice with a subtle smokey flavor.
That really sounds good Walt.
When you get it finished I would be honored to post a copy of the recipe on my website under the heading of "Wild Game".
Not to take anything away from the forum, just another place to share some wonderful food.
 
The final outcome was very moist & tender.  It was good in a very ethnic way.  There was a subdued wild flavor.  i didn't get any of the smokyness i was shooting for.  Everyone seemed to enjoy it but no one was in love with.  On to the next experiment......
 
Surprising about the smokiness.  Might try a stronger wood next time, like hickory or mesquite.  Just a thought...
 
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