I'm planning on doing some smoked pork butt tamales this weekend, and was curious as to what kind of approach others may have used in choice of wood, cooking method, seasoning, etc...? I was thinking of doing a partial smoke with mesquite for a couple hours at a high temp, then boiling the butt for a couple hours after that. Or vice-versa. I want to get a nice smoke flavor in there, but not enough to overpower the traditional seasonings used in most tamale recipes. Thoughts?