Barbecue Goat

• 1 whole dressed goat, butterflied approximately 20 pounds
• 1/3 cup salt
• 3 tablespoons black pepper
• Barbado Baste (page 239)

1. Place the goat, skin side down, on a tabletop.
2. Season the belly of the goat with the salt and pepper, working the seasoning into all crevices and making sure that all exposed meat is coated well.
3. Light 10 pounds of charcoal in the cooker firebox and add 2 chunks of wood.
4. When the cooker reaches 225F, place the goat on the grate of the cooker, skin side down.
5. Maintain the cooking temperature by adding 10 pounds of charcoal and 2 chunks of wood every 2 hours or as needed.
6. A more consistent temperature can be held if the charcoal is prelit in a separate burn pit before being added to the firebox.
7. When the goat has cooked for 3 hours, baste the goat generously with Barbado Baste.
8. Cook, basting every hour, for an additional 5 to 6 hours, or until the internal temperature of the thickest part of the legs reaches 190F.
9. Let the goat rest for 20 minutes prior to serving.
10. Drizzle with Barbado Baste prior to serving.
11. The goat can either be offered whole, letting the guests use tongs to pull their meat, or hand-pulled, chopped, and served.
12. Indirect heat
13. Hickory, Oak, Pecan

dressed goat, salt, black pepper, barbado

Taken from www.epicurious.com/recipes/food/views/barbecue-goat-377311 (may not work)