Rub goat with mixture of 8 oz. Cookshack Brisket Rub and 8 oz. Cookshack Spicy Chicken Rub. Lay flat in upper part of smoker. Load wood box with blend of hickory, mesquite, and cherry woods. Use a Cookshack Flavor Infusion Reservoir to raise oven humidity during the first two hours of smoke-cooking.

Smoke-cook at 185F for 8 hours, hold for 2 hours at 150F. Slice larger pieces after de-boning, chop remaining pieces and mix with Cookshack Spicy Barbecue Sauce.

For best results refrigerate meat and sauce mixture overnight before serving.