Got a call from my butcher buddy yesterday morning saying he had some
goat hind quarters. Boy, did I make a beeline for his place.
Anyways, going to be cooking them up this afternoon.
Here's the recipe if anyone's interested.

Barbecued Texas Cabrito

goat hind quarter
1/2 cup CYM (cheap yellow mustard)
1 recipe dry rub
1 recipe BBQ sauce

Rub the meat completely with the mustard. And meat and rub to a large
zip-lock bag, seal and shake until mixed. Refrigerate overnight.

Smoke indirect for 2-3 hours or until internal temperature reaches 155
degrees, then wrap in foil and finish cooking until internal
temperature reaches 185 degrees. Baste with BBQ sauce every half-
hour.

Remove from grill and let meat cool for 20 minutes prior to slicing.
Serve BBQ sauce on the side.

Here's my rub and BBQ sauce recipes but you can use your favorites
instead.

frohe's Dry Rub

1/4 cup coarse salt
1/4 cup sweet paprika
1 tablespoon garlic flakes
1 tablespoon onion flakes
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
1 tablespoon black pepper
2 teaspoons white pepper
2 teaspoon cayenne pepper
1 teaspoon bay leaf powder

frohe's Kick Ass Texas BBQ Sauce

1 quart V8 Juice
1 quart beef stock; de-greased
1/2 cup yellow mustard
1/2 cup apple cider vinegar
1 cup dark molasses
1/3 cup black pepper
1/3 cup hungarian sweet paprika
1/4 cup yellow onion; minced
1 bottle worcestershire sauce
1 cup chilis; you decide how hot
1/2 cup garlic; pressed

Mix together V8 juice and beef stock. Then add mustard, cider,
molasses, black pepper and paprika as you stir the sauce. Put mixture
on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced
yellow onion, chilis, and garlic. Let the sauce simmer for about 2
hours in your smoker to pick up the good smoke taste. Stir and taste
often as it simmers. After about three hours total simmering time,
taste and add some salt if needed. You can put it in a blender to
smooth it out. Let the sauce cool and put it in a gallon jug and let
age at least a week in the refrigerator before using.

-frohe