| Rub goat with mixture of 8 oz. Cookshack RibRub and 8 oz. Cookshack Spicy Chicken Rub. Lay flat in upper part of smoker. Load wood box with blend of hickory, mesquite, and cherry woods.
Use a Cookshack Water Magazine to raise oven humidity during the first two hours of smoke-cooking.
Smoke-cook at 185ºF for 8 hours; hold for 2 hours at 150ºF. Slice larger pieces after de-boning, chop remaining pieces and mix with Cookshack Spicy Barbecue Sauce.
For best results refrigerate meat and sauce mixture overnight before serving.
Recommended wood: Hickory |