If you plan to baste the meat...mix together the mop ingredients in a saucepan and warm the liquid over low heat. Transfer the goat to the smoker. Cook for about 1- quarter hours per pound of weight for each quarter. The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size. In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes. In other styles of smokers, baste as appropriate and turn the meat at the same time. When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with... [your favorite barbecue sauce]. From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT