
Smoky Tender BBQ Goat Leg
Nutritional value per serving
Calories550kcal
Carbs5gram
Fat30gram
Protein50gram
Ingredients
- Goat leg (bone-in, skin removed)2.5 kg
- Olive oil3 tbsp
- Garlic cloves, minced6 pieces
- Fresh rosemary, chopped2 tbsp
- Fresh thyme, chopped2 tbsp
- Smoked paprika2 tbsp
- Ground black pepper1.5 tsp
- Kosher salt2 tbsp
- Brown sugar1.5 tbsp
- Apple cider vinegar2 tbsp
- Water (for spritzing)1 cup
- Wood chips for smoking (hickory or applewood)n/a n/a

Experience the rich and unique flavors of smoked goat leg BBQ with this easy-to-follow recipe. This dish is perfect for BBQ lovers looking to try something different yet simple to prepare. The ingredients are common and affordable, with an estimated total cost of around $25 USD, €22 euros, £19 pounds, and ₹2100 INR. The whole process yields about 6 servings, each packed with approximately 550 calories. This recipe falls under the medium difficulty category and requires about 25 minutes of preparation and 5-6 hours of slow smoking, totaling approximately 6 hours. This dish suits a high-protein diet and is perfect for weekend cooking and gatherings. Safety is emphasized with clear internal temperature guidelines to ensure the meat is fully cooked and safe to enjoy.
Preparation instructions
Prepare the Goat Leg and Marinade
1Rinse the goat leg under cold water and pat dry with paper towels. In a bowl, mix olive oil, minced garlic, rosemary, thyme, smoked paprika, black pepper, salt, brown sugar, and apple cider vinegar to form a marinade. Rub this marinade all over the goat leg generously, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight. This helps tenderize and flavor the meat deeply.
Prepare the Smoker
2Preheat your smoker to a steady 110°C (230°F). Soak the wood chips in water for 30 minutes before adding them to your smoker. This will help produce steady smoke and prevent rapid burning. Maintain the smoker temperature consistently throughout.
Start Smoking the Goat Leg
3Place the marinated goat leg on the smoker rack bone side down. Close the lid and smoke the leg for about 4 hours. Every hour, spritz the goat leg with water to keep the exterior moist which helps develop a flavorful bark.
Check Internal Temperature and Continue Cooking
4After 4 hours, start checking the internal temperature using a meat thermometer inserted into the thickest part of the leg without touching the bone. The safe minimum internal temperature for goat meat is 74°C (165°F). Continue smoking until the thermometer reads about 90-95°C (195-205°F) for fall-apart tender meat, which usually takes 1-2 more hours.
Rest the Meat
5Once cooked, remove the goat leg from the smoker. Tent it loosely with foil and let it rest for 20-30 minutes. Resting allows juices to redistribute, yielding tender, juicy meat.
Serve and Enjoy
6After resting, carve the goat leg against the grain into thin slices. Serve with your favorite BBQ sides like coleslaw, baked beans, or grilled vegetables.
Cooking Tips
1Use a reliable digital meat thermometer to ensure the goat leg reaches a safe internal temperature to prevent foodborne illnesses.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and cooked meat.
3If you do not have a smoker, you can use a charcoal grill with a smoking box or even an oven with liquid smoke for flavor.
4Marinating overnight helps to tenderize the goat meat which can be tough otherwise.
Equipment Needed
- Smoker or charcoal grill with smoking box
- Meat thermometer (digital preferably)
- Mixing bowl
- Basting brush or spray bottle
- Sharp carving knife
- Aluminum foil
- Cutting board
- Tongs
Grocery Shopping List
- [ ] Goat leg (2.5 kg): ~$20 USD - Choose a fresh leg with firm texture and no strong odor.
- [ ] Olive oil (3 tbsp): ~$0.50 USD - Extra virgin olive oil imparts better flavor.
- [ ] Garlic (6 cloves): ~$0.30 USD - Fresh, firm cloves without sprouts.
- [ ] Fresh rosemary (2 tbsp): ~$1 USD - Look for bright green, aromatic sprigs.
- [ ] Fresh thyme (2 tbsp): ~$1 USD - Choose fresh and fragrant leaves.
- [ ] Smoked paprika (2 tbsp): ~$0.50 USD - Use quality smoked paprika for authentic flavor.
- [ ] Ground black pepper (1.5 tsp): ~$0.10 USD - Freshly ground if possible.
- [ ] Kosher salt (2 tbsp): ~$0.05 USD - Coarser grains help with seasoning.
- [ ] Brown sugar (1.5 tbsp): ~$0.05 USD - For slight sweetness and caramelization.
- [ ] Apple cider vinegar (2 tbsp): ~$0.10 USD - Provides acidity to tenderize.
- [ ] Water (1 cup) - Free
- [ ] Wood chips (hickory or applewood): ~$2 USD - Choose quality smoking wood chips.
Total Approximate Cost: $25.60 USD Tips: When buying goat leg, check for freshness and avoid cuts with unpleasant odors. Herbs should be fresh for best aroma. Smoking wood chips impact flavor significantly; applewood gives a milder, fruitier smoke than hickory.
FAQ
What is the safe internal temperature for smoked goat leg?
The safe internal temperature for goat meat is 74°C (165°F), but for tender BBQ, cooking to 90-95°C (195-205°F) is recommended for fall-apart texture.
How do I avoid the goat meat drying out during smoking?
Spritz the goat leg with water or apple cider vinegar every hour to keep the surface moist and prevent drying out. Also, maintaining a consistent smoker temperature helps.
Can I use other woods for smoking besides hickory or applewood?
Yes, woods like mesquite, cherry, or pecan can also be used. Each wood imparts a different flavor profile to the meat, so choose according to your taste preferences.
Is it necessary to marinate the goat leg?
While not absolutely necessary, marinating helps tenderize the meat and infuse it with flavor, improving the final taste and texture.