Rockenburger
New member
Did two goat legs today, they turned out pretty good. Made a basic brine with sugar and salt, some garlic. Added a small amount of apple cider vinegar to help break down the meat as goat leg can be very tough. Brined for three days . Removed from brine and let sit in the fridge overnight. Next morning I rubbed with mustard and put a rib rub on it. To the smoker, I have the big guy. I used 4 oz of cherry wood because that’s what I had. Set to 200 degrees, and run for five hours, at that time I placed in a pan with beef broth, potato, onion and carrots. Raised the temp to 225 until I reached 155 internal temp. Turned out pretty well. Hope this works, this is my first post
