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