Recipes in the world of Flavilo

Smoked BBQ goat meat slices served

Smoked BBQ Goat Meat

Smoking goat meat has long been part of the cuisine of various cultures, especially in the Caribbean, Africa, and South America. The low and slow cooking technique brings out the natural flavor of the goat meat while preserving its juiciness. True barbecue masters know that the right smoke and spice blend is crucial to ensuring that the goat meat has the perfect texture and flavor. This dish is an ideal choice for outdoor barbecues and gatherings with friends.

Prep Time 15 min
Preparation 6 hr
Total 6 hr 15 min
1950 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Goat Meat (Shoulder or Leg)
⭕ 15 g Coarse Salt
⭕ 10 g Freshly Ground Black Pepper
⭕ 5 g Hungarian Sweet Paprika
⭕ 5 g Garlic Powder
⭕ 5 g Onion Powder
⭕ 20 g Brown Sugar
⭕ 120 ml BBQ Sauce
⭕ 250 ml Apple Juice
⭕ 500 g Charcoal or Wood for Smoking

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    Preparation Steps

    1

    Thoroughly clean the goat meat, then evenly rub it with coarse salt, pepper, Hungarian sweet paprika, garlic powder, onion powder, and brown sugar. This dry rub enhances the natural flavor of the meat.

    2

    Let the seasoned meat rest in the refrigerator for at least 2 hours to allow the flavors to meld. For best results, marinate it overnight.

    3

    Preheat the smoker to 230°F (110°C). Distribute the charcoal or wood evenly in the smoker to ensure long and consistent smoking.

    4

    Place the goat meat in the smoker and smoke at a low temperature for 5-6 hours. Spritz with a little apple juice every hour to keep it juicy and flavorful.

    5

    When the meat reaches an internal temperature of 195-205°F (90-95°C), remove it from the smoker, wrap it in aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute evenly.

    6

    After resting, slice or shred the goat meat, drizzle with BBQ sauce, and serve.