Bought a nice young goat for the smoker, at least half will be smoked whole.
Never smoked a goat, need some pointers. Most call for rubs using marjoram , rosemary, olive oil , garlic, salt and pepper.
The goat was about 80 lbs live weight .
I appreciate any and all advice.

This is on my list to do. Have not tried it yet.

https://www.texasmonthly.com/bbq/cabrito-in-south-texas/

Found this recipe, minus the cinnamon sounds pretty good. https://www.sacurrent.com/Flavor/archives/2014/09/17/a-sure-fire-smoked-cabrito-recipe

Keep us posted with pics

A 80lb goat is not going to taste anything like cabrito!!!!!

It was 80 lbs live weight and yes I know cabrito is non grass fed goat. The goat was born this past Feb, at 5 months he will be just fine. The meat looks like young antelope or similar, very pink.

we used to cook for large gatherings, and most of the time the local rancher would tell us to kill a couple of goats (Spanish) and Barbado ... we merely gutted, skinned and quartered them out, then tossed the quarters up on the pit along side briskets. Our dry rub was simple, salt, black pepper & onion powder. We also made up a mop sauce consisting of vegetable oil, apple cider vinegar, a couple lemons & oranges squeezed and dropped rinds in mix, salt, black pepper, onion powder, Worcestershire sauce ... we would mop the meat every 30 minutes or so. Always came out fall off the bone tender. To me, goat (at least wild Spanish) and Barbado have a bit of a twang, but the smoking took a lot of that out ...

Thanks PMK, the seasoning is what I need suggestions on. Don't know if I want to go the Mediterranean flavor route or just BBQ rub. Adobo rub sounds good too.
Mop sauce will be used as well.

I will post some pics when we get to marinating and cooking. Didn't think to take one of him alive.

This half goat weighs in at 17 lbs. Rubbed the front shoulder with the adobo rub and went with a BBQ type rub for the ham and ribs. Rosemary all over.
He'll go on the smoker early tomorrow morning so hopefully pulled goat for supper. I'm thinking pecan and oak for the wood. I do have some fruit wood that may add to the smoke.

Are you gonna mop it to help hold moisture?

Yes sir. It will get a nice coating of olive oil in the morning and some more seasoning before going on the smoker, then mopping after the first hour.

Man you talking about goat made me look at HEB for a leg to smoke, I got the idea to rub it down with a wet chipotle, garlic, onion, cilantro, lime, chili powder rub. Then get some corn tortillas, chopped onions, cilantro and make a tomatillo sauce. However, my HEB didn't have any legs like they usually do.

On the pit at 9:15

and den...................

Look forward to the finished product report. Bet it turns out great

3 hrs in and after a mopping.

looking good!

Is it done yet?!?!?!?!?

Wrapped and back on high heat to finish. Thinkin' about an hour should do it.

Pulled the meat today except for the ribs. It really turned out great.
Our brew master friend asked for more today, we took him a little taste last night.
I ended up with 7 hours of pecan smoke and then a couple of hours on low in the oven while we went and had a beer or two.
The taste we took to the brewer was straight from the smoker, so it was plenty tender for pulling then. The extra hours were just to keep it hot til we got home.

That looks awesome.

That does look great

lovely!!!!!!!