Smoked-Chili-Rubbed Goat Shoulder

A succulent goat shoulder marinated in a spicy chili-ginger paste and slowly smoked until tender. This rustic dish combines the heat of multiple chilies with aromatic ginger, garlic, and fresh parsley for a bold, flavorful meal.

8 servings

31 hr 45 min

Published October 4, 2025

Ingredients

•4 whole fresh long red chilies, such as Anaheim or Hungarian Wax, chopped
•2 whole fresh Thai bird chilies, chopped
•3 inches fresh ginger, peeled and chopped
•8 cloves garlic cloves, crushed and peeled
•1 bunch flat-leaf parsley, leaves only
•2 tablespoons sea salt
•¼ cup olive oil (the best you can afford)
•1 piece bone-in goat shoulder (about 5 pounds)

Cooking Instructions

1.
1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.
15 min
2.
2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.
1440 min
3.
1. Preheat a smoker (see Headnote above).
30 min
4.
2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.
420 min

Ingredients

•4 whole fresh long red chilies, such as Anaheim or Hungarian Wax, chopped

•2 whole fresh Thai bird chilies, chopped

•3 inches fresh ginger, peeled and chopped

•8 cloves garlic cloves, crushed and peeled

•1 bunch flat-leaf parsley, leaves only

•2 tablespoons sea salt

•¼ cup olive oil (the best you can afford)

•1 piece bone-in goat shoulder (about 5 pounds)

Cooking Instructions

1. Use a mortar and pestle to pound the chilies, ginger, garlic, and parsley with the salt to a coarse paste, pounding each ingredient thoroughly before adding the next. Add the olive oil, pounding again to form a pretty smooth paste.

15 min

2. Rub the goat shoulder with the chili paste and refrigerate, covered, for 24 hours.

1440 min

1. Preheat a smoker (see Headnote above).

30 min

2. Place the goat shoulder in the smoker (reserving any leftover marinade) and let it ride for about 3 hours. Keep an eye on the temperature, stoke your fire, and drink a Scotch. Occasionally baste the goat with the leftover marinade. After 3 hours, periodically jiggle the leg. When it gives you the sense that if you pulled just a bit harder you could tear it from the joint, it's ready, but it'll probably take another 3 to 4 hours. Serve it straight away on a platter and tear into with your hands.

420 min