Ingredient List:
- 1 — Young Goat Leg — Bone In
- 1 box — Achiote Mixed as directed
- 1 batch — Yogurt Dipping Sauce
- 1 batch — Wham — Butter Basting Sauce
- 4–6 — Chunks, Cherry Wood
- 1 set — Bear Paws
Instruction:
Take the rinsed Goat Leg and coat it on all sides with the Achiote as directed, the flavor intensifies the longer it rests. Wrap it in cellophane and set the coated leg back into the refrigerator for a minimum of 2–4 hours.
Remove the coated leg from the refrigerator and let it rest at room temperature while you prepare your smoker or grill.
Preheat the smoker or gas grill to low and slow heat (230–250°). Add the Cherry Wood and set the leg into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat internal temp.
Low and Slow… Elevate the oven temp to 250° for an overnight cook ~10–12 hour. In the morning, foil wrap the meat to hold color OR for burnt ends leave meat unwrapped. Regularly baste the meat with Wham — Butter Basting Sauce to build the bark. Finish the meat at 350° for ~3 hours, until the internal meat temp is 210°. Pull the Cabrito to cool and trim any burnt ends from the edges and slice the remaining meat across the grain, or pull it with Bear Paws.
You may cool and later reheat the sliced or pulled Cabrito, with ½ cup Demi-Glace. Serve immediately with the Yogurt Dipping Sauce, for dipping.
Enjoy!!
