[Cast Iron Chef]

Originally Posted by blues_n_cues

smoked pulled pork worked just fine here.
for smoked chuck just smoke it until it's pullable or chop it finely.

either way be sure to save your juices for the masa & use in the water when softening the husks.
here's my thread on it. long winded but good.
http://www.bbq-brethren.com/forum/sh...11#post1119711

Thanks, those look good. They will be part of my education.