Lamb or goat neck is a great cut to put in the smoker. Use the pulled meat anywhere you would shredded, smoked pork.
Dry Brining
If you don't want to make a brine to soak the neck in, you can simply season it with salt and pepper and it will be fine. For the best results, season the meat and leave it in the refrigerator uncovered overnight. Rub with oil before smoking.