Re: What's in your smoker?
They are young goats and are about 8 lbs for a side. The pit is at normal smoking temp...220ish. I don't take the temp on the meat...just smoke it for 2 or 3 hours then foil it for another couple. Once it is sealed in the foil you can't go wrong...it is very forgiving. I may even throw a dash of beer in the foil when I seal it up for extra moist deliciousness. I've used oak, hickory, apple, mesquite...all with success. If you are using mesquite or something heavy like that you may want to keep the smoking time closer to 2 hours. It's a fairly delicate flavor and you don't want to overwhelm it too much.
Do it up...you won't be sorry. Make some cabrito tacos! Corn tortilla, lime, cilantro...mmmm!
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