Planning on making a Jalisco-Style goat stew in a couple of weeks. The recipe calls for searing then simmering the goat shoulder meat. Made it a few years ago before I had my smoker and it turned out good.
I thought this time I would try and smoke the goat at 225°F for a couple of hours until it reached about 150°F then cut it up into 3" pieces, then go back to the recipe and simmer it. What I have is 3-2 pound shoulders to use.
My questions; marinate? inject? I usually use pecan/cherry mix of pellets? thoughts?
I wouldn't inject (never do on any meats). Let the flavor shine through. What is important is what kind of goat is it?? Youngish kid goat or some nasty old billy goat off the side of a wind swept mountain? Being 2 lb shoulders it should be young goat. Also instead of a set target temp of 150 in the pit also use your intuition on the color the meat is taking on. my 2 cents. Post pics and keep us in the loop
Thanks Ahumadora. Looking back thru the archives a few people mentioned gamey. I don't remember it being gamey last time. It is young goat. Just some salt and pepper rub. 150°F was a guess I will just keep an eye on it. Just want it to pick up some smoke flavor then finish in the Dutch oven with the spices.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Thanks Ahumadora and Househomey. Plan to lightly smoke then throw it in Dutch oven with chiles, tomatillos, jalapeno and spices. Might add some potatoes and beans. Tortilla and lime for serving
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