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1
NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!
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The night before you plan to barbecue, prepare the paste in a food processor.
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3
First process the onions, curry, garlic, salt and habaneros until finely chopped.
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4
Then add the oil, processing until the mixture forms a thick paste.
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5
This can be done in two batches if needed.
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6
Wearing rubber gloves, rub the paste over the goat, covering the meat evenly.
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7
Place the goat in a plastic bag and refrigerate overnight.
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8
Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes.
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9
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F.
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10
If you plan to baste the meat.
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11
mix together the mop ingredients in a saucepan and warm the liquid over low heat.
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12
Transfer the goat to the smoker.
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13
Cook for about 1 1/4 hours per pound of weight for each quarter.
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14
The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size.
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15
In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes.
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16
In other styles of smokers, baste as appropriate and turn the meat at the same time.
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17
When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving.
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18
Slice or shred the meat and serve with.
