Omelet wrote:

> I don't want to take the time tho' to attempt to control the
> temperature in my New Braunfels smoker for that long as I lack the
> experience. When I finally go to do one, I plan to smoke it for 5 or
> 6 hours using Mesquite,

I would skip the mesquite, Om; too much risk of bitterness to the meat.
Heck, if not watched carefully it can even mess up an enclosed pit. Mesquite
is fine for high temp grillin', but for 'Q it can make things inedible. For
your neck of the woods, Pecan is good.
--
Dave
www.davebbq.com