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IMG_0543

IMG_0543

Two boneless goat shoulders from Blues Creek Farm Meats in the North Market, Columbus, OH, rubbed with a...

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Uploaded on Jun 20, 2008

27 views

 
IMG_0545

IMG_0545

To use the Minion Method, fire up 20-30 coals in a chimney.

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Uploaded on Jun 20, 2008

20 views

 
IMG_0546

IMG_0546

Meanwhile, fill the base of the smoker with charcoal...

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Uploaded on Jun 20, 2008

42 views

 
IMG_0547

IMG_0547

... and chunks of hardwood (in this case, hickory) ...

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Uploaded on Jun 20, 2008

29 views

 
IMG_0550

IMG_0550

... and more charcoal and more hardwood!! Finally, spread the lit charcoal from the chimney over the unlit charcoal and wood.

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Uploaded on Jun 20, 2008

13 views

 
IMG_0551

IMG_0551

Assemble the smoker with all vents wide open and watch the internal temperature climb.

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Uploaded on Jun 20, 2008

44 views

 
IMG_0552

IMG_0552

This little Maverick Redi-Chek smoker thermometer ($40) makes life MUCH easier. The first probe measures ambient temperature in the smoker.

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Uploaded on Jun 20, 2008

43 views

 
IMG_0553

IMG_0553

We're almost to 200, and we're really smokin' now.

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Uploaded on Jun 20, 2008

17 views

 
IMG_0554

IMG_0554

At 200, add the goat shoulders. The goal is to maintain 225-250º for 12+ hours, until the meat reaches...

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Uploaded on Jun 20, 2008

39 views

 
IMG_0555

IMG_0555

Then put the lid back on, attach the probe wires, and close the bottom vents until they are about 1/4 open.

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Uploaded on Jun 20, 2008

12 views

 
IMG_0557

IMG_0557

This is the very coolest part of the thermometer: The remote, complete with alarm! The smoker temp is 224º, internal meat temp 61º.

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Uploaded on Jun 20, 2008

27 views

 
IMG_0558

IMG_0558

And, since it's 2 a.m., it's time to get some sleep. The alarm will wake me if the smoker gets too hot...

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Uploaded on Jun 20, 2008

47 views

 
IMG_0559

IMG_0559

About eight hours and a few overnight adjustments later, and we're ready to turn the shoulders. Note...

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Uploaded on Jun 20, 2008

49 views

 
IMG_0560

IMG_0560

Our first glimpse of the glory that is to come.

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Uploaded on Jun 20, 2008

21 views

 
IMG_0561

IMG_0561

After turning and basting. Oh Lordy, they're so tender....

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Uploaded on Jun 20, 2008

24 views

 
IMG_0562

IMG_0562

After about 12 hours, the temperature starts to drop even though the vents are all open. The charcoal isn't quite dead, but it's on its last legs.

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Uploaded on Jun 20, 2008

50 views

 
IMG_0563

IMG_0563

30 fresh lumps from the chimney plus a few more chunks of hardwood should set things straight.

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Uploaded on Jun 20, 2008

23 views

 
IMG_0564

IMG_0564

Much better.

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Uploaded on Jun 20, 2008

21 views

 
IMG_0565

IMG_0565

After 14 hours, the goat is ready to come off. It goes into foil, on top of crumpled newspaper, in a...

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Uploaded on Jun 20, 2008

37 views

 
IMG_0566

IMG_0566

The rested shoulders, ready to be pulled. Relax, I didn't burn them; the outside (or "bark") is supposed to be that dark. Honest.

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Uploaded on Jun 20, 2008

29 views

 
IMG_0567

IMG_0567

Pulled, seasoned with my favorite sauce (Molten Golden), and put in a pan to keep warm while the rest of dinner is prepared.

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Uploaded on Jun 20, 2008

64 views

 
IMG_0570

IMG_0570

Oh my oh yes oh baby....

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Uploaded on Jun 20, 2008

35 views