How to Smoke Goat Meat

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Goat, although not a traiditonal American dish, is a popular smoked meat in many communities.
Goat, although not a traiditonal American dish, is a popular smoked meat in many communities. (Image: Adrian Samson/Lifesize/Getty Images)

Goat meat has been popular for generations in rural European and South American communities but has just recently taken hold in the United States, in part, because of the influx of Hispanic residents. For the most part, goat is similar in nature to smoking pork. Expect to spend a fair amount of time and always employ professional smoking equipment. Goat is a lean meat that is ideal for smoking.

Things You'll Need

  • Tongs
  • Pit smoker

Defrost the meat using a microwave or a refrigerator. Large cuts may take a day or two to completely defrost without the aid of heat. Young goat meat will cook quicker than older goats.

Add a rub or seasoning to your goat meat. Lemon pepper seasoning or a barbecue marinade are both popular choices. In general, you can use any sort of rub you'd like.

Get your smoker ready to go. Try using a mesquite style wood. Let it burn for about an hour or two before you put any meat in.

Wait for the temperature on the smoker to reach about 225 to 250 degrees Fahrenheit. Keep the rack as low as possible and close to the pit.

Put your goat meat on and shut the door to the smoker. Let the meat cook for five to seven hours or until it appears tender. Check it every couple hours and flip it with a pair of tongs to evenly distribute the smokey taste.

Serve your meat on a platter with garnishments and side items. Supply condiments like barbecue sauce or hot sauce.

Tips & Warnings

  • Goat meat cooked at too high a level of heat will turn out dry and tough.

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References

  • "Smoking Food: A Beginner's Guide;" Chris Dubbs; 2008
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