DonnaBelle
True BYH Addict
Recipe for a smoked 4-5 lb goat roast.
Brine goat roast in 1 gallon of water OVERNIGHT with 1 cup of salt and 1 cup of sugar added.
pat roast dry and make about 6-8 slits in it and stuff with the fat from one slice of bacon.
Rub the roast with your preferred seasonings. I then put a marinade on the roast consisting of l/2 cup of peach marmalade, l/4 cup of honey along with a l/4 cup of honey mustard salad dressing. Or use your preferred marinade.
Make a packet of 2 cups hickory chips soaked in water overnight. We have a hickory nut tree on the ranch so DH just cut a small limb off and chopped it up for me, but you can buy wood chips at the supermarket most places. To make the packet use aluminum foil and cut a few holes in the top of the packet for the smoke to escape onto the meat. Put the packet in the grill over the flame part of the grill. I doubled the aluminum foil so it would be strong.
I heated my outdoor gas grill to 500 degrees, but you can also do this with a charcoal grill.
I put the roast on the grill and smoked it for 1 hour, then removed it and put it in my oven in an airtight dutch oven at 190 degrees. No other liquid or anything else but the meat.
Heat your oven inside at 190 degrees.
I put it in at 7:00 pm last night and took it out this morning at 7:00 am. I let it cool, and left the meat juices in and pulled it apart and let it set it the juice till we ate it at lunchtime.
Guys this was smoked just enough and the cooking it overnight at such a low temp made it so tender.
This was a 95 lb wether (9 mo. old Nubian) and he was wethered at 2 months of age so no goaty taste at all.
Any questions, PM me.
DonnaBelle
Brine goat roast in 1 gallon of water OVERNIGHT with 1 cup of salt and 1 cup of sugar added.
pat roast dry and make about 6-8 slits in it and stuff with the fat from one slice of bacon.
Rub the roast with your preferred seasonings. I then put a marinade on the roast consisting of l/2 cup of peach marmalade, l/4 cup of honey along with a l/4 cup of honey mustard salad dressing. Or use your preferred marinade.
Make a packet of 2 cups hickory chips soaked in water overnight. We have a hickory nut tree on the ranch so DH just cut a small limb off and chopped it up for me, but you can buy wood chips at the supermarket most places. To make the packet use aluminum foil and cut a few holes in the top of the packet for the smoke to escape onto the meat. Put the packet in the grill over the flame part of the grill. I doubled the aluminum foil so it would be strong.
I heated my outdoor gas grill to 500 degrees, but you can also do this with a charcoal grill.
I put the roast on the grill and smoked it for 1 hour, then removed it and put it in my oven in an airtight dutch oven at 190 degrees. No other liquid or anything else but the meat.
Heat your oven inside at 190 degrees.
I put it in at 7:00 pm last night and took it out this morning at 7:00 am. I let it cool, and left the meat juices in and pulled it apart and let it set it the juice till we ate it at lunchtime.
Guys this was smoked just enough and the cooking it overnight at such a low temp made it so tender.
This was a 95 lb wether (9 mo. old Nubian) and he was wethered at 2 months of age so no goaty taste at all.
Any questions, PM me.
DonnaBelle