Barbecued Texas Cabrito

• 5 pounds goat
• 1/2 cup prepared mustard
• 1/2 cup lemon pepper
• 1/2 cup chili powder
• 2 tablespoons garlic
• 1 teaspoon cayenne pepper
• 1 cup butter
• 5 large garlic cloves peeled, crushed
• 2 large bay leaves
• 3 large lemon quartered
• 1 large limes quartered
• 1 medium onions sliced
• 12 ounces beer
• 2 cups corn oil
• 1/2 cup worcestershire sauce
• 2 tablespoons chili powder
• 1/2 teaspoon cayenne pepper

1. Rub the meat completely with the mustard.
2. And spices to a large zip-lok bag, seal and shake until mixed.
3. Place meat in bag and coat with the rub.
4. Refrigerate overnight.
5. In a two quart saucepan melt butter, add the onions and garlic.
6. Saute for five minutes then add lemons, limes and beer.
7. When the foam subsides add remaining ingredients and simmer for 20 to 25 minutes.
8. Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid.
9. Smoke for 25 minutes at 250 degrees and start basting with the sop every 25 minutes.
10. Smoke for 2 to 3 hours or until internal temperature reaches 155 degrees, then wrap in foil and finish cooking until internal temperature reaches 185 degrees.
11. Remove from grill and let meat cool for 20 minutes prior to slicing.
12. Serve BBQ sauce on the side.

goat, mustard, lemon pepper, chili powder, garlic, cayenne pepper, butter, garlic, bay leaves, lemon quartered, onions, beer, corn oil, worcestershire sauce, chili powder, cayenne pepper

Taken from recipeland.com/recipe/v/barbecued-texas-cabrito-42004 (may not work)