Goat meat is almost identical to lamb meat, IMO, or mutton, depending on the age of the goat. Low and slow will work, as will grinding/mincing. I have also heard of Mexican restaurants braising goat (as well as pork) in orange juice or a mix of orange juice and cola or root beer. I think your plan to smoke it and then braise it sounds pretty tasty, though I would probably just braise it since that would take less effort and still be delicious.