http://www.texasmonthly.com/story/menu-cabrito

For more than twenty years, the central Texas town of Brady has staged
the World Championship Barbeque Goat Cook-off on Labor Day weekend.
Cabrito is a delicacy that has its ardent admirers€”and many detractors.
To those who have failed to see the merit in a crunchy yet tender piece
of goat meat, the blame must be placed squarely on the way its been
cooked and on the fact that the goat you got probably wasnt a
ten-to-eighteen-pound, suckling kid slaughtered at thirty to forty days
of age. Older goat is often passed off as cabrito, but once they start
browsing on grass, goats develop an unmistakable mutton flavor. They are
also tough. The best time to get real cabrito is May through October.
After October, you should be skeptical.

Cooking your own cabrito can be real simple€”if you want to dig a hole in
your backyard, as purists insist. All you need is a three-foot-deep pit
with a mesquite or oak fire raging in it. Wrap a skinned cabrito in a
gunnysack bound with wire and set the meat in the pit. Cover it with
dirt to seal in the heat and let it cook all day. The cabrito will be
smoke-seasoned and tender by nightfall.

https://recipeland.com/recipe/v/barb...-cabrito-42004

5 pounds goat
*
½ cup prepared mustard

½ cup lemon pepper
*
½ cup chili powder
*
2 tablespoons garlic
1 teaspoon cayenne pepper

1 cup butter
5 large garlic cloves
peeled, crushed *
2 large bay leaves
*
3 large lemon
quartered *
1 large limes
quartered
1 medium onions
sliced
12 ounces beer
2 cups corn oil
½ cup worcestershire sauce

2 tablespoons chili powder

½ teaspoon cayenne pepper
*
* not incl. in nutrient facts
Directions
Rub the meat completely with the mustard.

And spices to a large zip-lok bag, seal and shake until mixed.

Place meat in bag and coat with the rub.

Refrigerate overnight.

In a two quart saucepan melt butter, add the onions and garlic.

Sauté for five minutes then add lemons, limes and beer.

When the foam subsides add remaining ingredients and simmer for 20 to 25
minutes.

Prepare the grill for the indirect heat method and remove the meat from
the bag and place on the grid.

Smoke for 25 minutes at 250 degrees and start basting with the sop every
25 minutes.

Smoke for 2 to 3 hours or until internal temperature reaches 155
degrees, then wrap in foil and finish cooking until internal temperature
reaches 185 degrees.

Remove from grill and let meat cool for 20 minutes prior to slicing.

Serve BBQ sauce on the side.