Traeger Smoked Pulled Goat Leg
A whole goat leg is seasoned and smoked, then braised in a flavorful liquid until fall-apart tender. Use this sweet and tasty meat in a variety of applications-- we especially liked in on a pita with tomato/cucumber salad, hummus and tzatziki sauce.
Equipment
- Traeger grill
- Aluminum pan
- Foil
- Meater Thermometer system
- Knife and cutting board
- Mortar and pestle
Ingredients
- 1 Whole goat leg about 8 pounds
- 1 cup My Garlic Junkie seasoning
- 4 tbsp each dried basil rosemary, oregano and coriander
- 1 bottle dry white wine
- 1 white or yellow onion
- 3 cups beef broth
Instructions
- The night before cooking, unwrap the leg of goat and season it generously on all sides.
- Place the goat leg on a wire rack over a cookie sheet and return it to the fridge, uncovered, overnight.
- Preheat your Traeger grill to 225* with the super smoke feature enabled.
- Remove the goat from the fridge and place a Meater probe in the thickest part.
- Pair the probe to the app and set for a target temperature of 203*. Use the app to guide your temperature selection based on the meat you're using (the Meater app has a goat leg option).
- Place the meat in the grill and close the lid.
- Allow the goat to smoke at 225* until the internal temperature reaches about 165*. This took about 5 hours.
- In a large foil pan, combine the onion, white wine, beef broth and more of the rub.
- Submerge the goat leg in the braising liquid and cover the pan tightly with foil.
- Return the pan to the grill and continue cooking at 275* until it reaches an internal temperature of 203*.
- This could take about 3 more hours.
- When the meat reaches 203* as identified by the Meater app, remove the pan from the grill and allow the steam to release from the pan.
- Recover the pan and allow the meat to rest for about 20 minutes.
- Using gloved hands, shred the meat off the bone, discarding any fatty or sinewy pieces.
- Serve your Traeger Smoked Pulled Goat Leg like you would other pulled smoked meats-- on a sandwich bun, as a taco filling, or on a pita for a Mediterranean-inspired meal.