Smoking Goat


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Smoking Goat

iambarry | | Jul 14, 2011 06:46 AM

Great news everyone, I finally found a source for kosher goat!

Its available from:

Some posts to this board had previously noted that Kosher Marketplace on the UWS (Manhattan) also carries goat, but every time I've called they have been out of stock. It seems like a difficult product to find kosher.

I was able to get two goat legs from bisrakosher. I smoked them the Sunday before last (yes, I'm just getting around to posing now).

I was pleased with the results. I had tasted barbecued goat maybe 20 years ago. I was worried that time had mellowed my memory. Would goat turn out to be to goaty - too much game flavor? Too tough? Turns out no. I had remembered correctly and the meat is delicious.

Here's how I cooked them (see pictures bellow):

1) Rinsed off the meat thouroughly in cold water
no rub or any spices needed before smoking.

2) Put in smoker at between 200 and 250 degrees F for 5 hours.

While in the smoker, I used a little hickory and apple wood to add smoke flavor
I used an offset smoker, and had a water pan in the fire box to keep things humid and to stabilize the temperature.

3) removed from smoker, placed in a tinfoil pan with water, garlic, rosemary, and a little brown sugar. Covered pan containing the goat with tinfoil so that it was airtight.

4) placed covered pan in oven at 225F for an additional 6-7 hours.

As you can see from the pictures, the meat turned out tender. It pulled apart easily with a fork. As I said above it wasn't gamey. The goat has its own taste, but isn't overwhelming. Perhaps this has to do with the age of the animal before shecting - I'm not sure, maybe an older goat would have a stronger flavor.

Looks like bisrakosher also has lamb available. I think I may try a similar smoking with a lamb leg soon.


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