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Smoked Goat

Goat is not the first thing that comes to mind when talking about smoked meats, however it should be! It fits somewhere between pork and beef with it being a very lean meat but packed full of flavors.

Ingredients
One goat that has been quartered
Lots of pepper
4 cups bacon fat

Directions
Bring your smoker up to 275 using wood of your choice (we use mesquite).

Dry meat and rub with bacon to create an even coating then a liberal and even layer of pepper.

Place meat into smoker with the thickest cuts closest to the fire box. Close smoker and maintain 275 for four hours.

Remove meat from smoker and wrap in foil to retain moisture. Place back on the smoker for another 3-4 hours or until very tender.

Remove and let rest for 30 Minutes to an hour.

Pull meat from bones in large chunks and serve.



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