Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How do I prepare and smoke a "cabrito" or goat?
I need to know how to prepare and smoke a "cabrito" or goat. I have relatives coming in from Mexico and they would really enjoy this. I have never, ever, even tried to do this before. I can smoke turkeys, briskets etc. Can you help?
I expect that you are barbecuing briskets.
Anyhow, click into "According to Smoky" and read the "Glossary," "Burning Wood & Blowing Smoke" and the three turkey articles.
Cabrito can be roasted (350°) or barbecued (200°). It will be more tender if barbecued for about 8 hours while being basted with the "Scratch Basting Sauce" (click into the Recipe section) and served with the "Scratch Barbecue Sauce." You might plan to do some sausages, etc for grazing while waiting for the goat to cook.