Dave Spence is marvelous individual. He lives 20 miles east of Enid, Oklahoma. When I was down there 3 years ago, I became friends with him. He works at the grain elevator and is famous for his smoked goat. I asked him if I could share the recipe with you all and he agreed to.
Dr. Chicken’s Spicy Goat Rub
1 cup paprika
1/3 cup BBQ spice
1/4 cup Worcestershire sauce/black pepper blend. (McCormick’s brand)
1/3 cup Smokey Sweet pepper blend
1/4 cup ground chipotle Chile pepper
1 cup brown sugar (use the dark stuff for better flavor)
1/3 cup curry powder
1/4 cup ground ginger
1/2 cup garlic powder
1/2 cup ground mustard
1/8 cup ground cumin
Here is Dave’s explanation of how to cook your goat:
Rub entire cut of goat with Extra Virgin Olive oil until meat chunks have sheen to them. Remove membrane from ribs and cut away any excess fat.
Lightly salt & pepper the meat then cover the meat with a light coat of the SGR rub listed above and gently rub it in. Allow meat to sit covered with plastic wrap in the fridge overnight.
I’ve cooked my goats at 225° F at the cooking site as much as possible. I know that’s low, but it helps the meat turn out tender. Cook it until it reaches an internal temperature of 140° then wrap it in double foil for at least an hour before slicing it up for folks to love!
Baste all the meat at least 3 times during the course of cooking it on the smoker. I used my “Cajun Mop #19”. This uses sugar and high amounts of garlic, so try not to burn it.