We smoked a leg of goat (the one we got from the County Fair)!  We soaked it in brine overnight and then put dry rub on it.  It smoked for almost 5 hours in our smoker, on the porch (yes, it smelled heavenly!) over hickory wood chips, white wine, orange slices and anise stars.

Here is the leg pre-smoke.  We didn’t get a picture post-smoke (unforunately), but it was SOOOO good!  We have 1 more leg, so I’ll get a better picture of before/after when we smoke that one.

I’m saving the leg bone to make split pea-barley soup.  That will be another good post.