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1
Place the goat, skin side down, on a tabletop.
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2
Season the belly of the goat with the salt and pepper, working the seasoning into all crevices and making sure that all exposed meat is coated well.
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3
Light 10 pounds of charcoal in the cooker firebox and add 2 chunks of wood.
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4
When the cooker reaches 225F, place the goat on the grate of the cooker, skin side down.
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5
Maintain the cooking temperature by adding 10 pounds of charcoal and 2 chunks of wood every 2 hours or as needed.
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6
A more consistent temperature can be held if the charcoal is prelit in a separate burn pit before being added to the firebox.
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7
When the goat has cooked for 3 hours, baste the goat generously with Barbado Baste.
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8
Cook, basting every hour, for an additional 5 to 6 hours, or until the internal temperature of the thickest part of the legs reaches 190F.
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9
Let the goat rest for 20 minutes prior to serving.
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10
Drizzle with Barbado Baste prior to serving.
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11
The goat can either be offered whole, letting the guests use tongs to pull their meat, or hand-pulled, chopped, and served.
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12
Indirect heat
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13
Hickory, Oak, Pecan
