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 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?
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