'BBQ Goat With Chermoula Slow Smoked BBQ Recipe. This is Glen\'s first time slow smoking a Goat on the Yoder 640S... The recipe was new, and who knows what BBQ smoked goat was going to taste like. Charmoula / Chermoula Ingredients: 60 mL (¼ cup) red wine vinegar 250 mL (1 cup) olive oil 10 mL (2 tsp) sweet paprika 2 mL (½ tsp) cayenne 10 mL (2 tsp) cumin, toasted 10 mL (2 tsp) coarse salt 10 mL (2 tsp) cracked black pepper 60 mL (¼ cup) lemon juice 60 mL (¼ cup) lime juice 60 mL (¼ cup) chopped fresh parsley 60 mL (¼ cup) chopped fresh cilantro 6 cloves garlic, very finely minced Method: Heat the BBQ / pellet grill to 225ºF - with your choice of smoking chips, I use oak. Place all of the Charmoula / Chermoula Ingredients in a blender and blend. Rub some of the chermoula onto the goat shoulder and then place in the smoker. After an hour, and then every half hour baste with the remaining chermoula. ***Goat is \'cooked\' when it reaches 145ºF internally... but every slow roasted goat shoulder recipe recommends a cooking temp closer to 200ºF reached at about the 7 hour mark. When I cook this again; I will pull it from the BBQ at a temperature much closer to 145ºF #LeGourmetTV #GlenAndFriendsCooking'
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