Bone-in Goat Shoulder on the grill - Where to begin?
On a whim, I just picked up a 4.4lb bone-in goat shoulder (Marin sun farms). This will be my very first foray into preparing goat at home. My idea was to cook it low and slow on a charcoal grill with some mesquite chips, roast some chiles towards the end and roll in flour tortillas for bbq goat tacos.
So - a couple of questions.
1) How long would it take to cook this size of goat shoulder to optimum tenderness?
2) Does goat need to be marinated or can I just do a dry rub and throw it on the grill?
3) Any advice on grill temperature?
Would love to hear from some more experienced goat grillmasters!