Reddit mentions of The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

The closest things I can think of in Mexican cuisine would be barbacoa and cochinita pibil. These are both traditionally done in an earthen pit, and both pick up a subtle smoky flavor.

The barbacoa I had was a cow's head rubbed with chile and salt, wrapped in burlap and buried in coals and dirt. The meat was then pulled and used for tacos. I've made puerco pibil lots of times with pork butt. Its rubbed with an achiote paste, wrapped in banana leaves, then oven roasted, pulled and used for tacos.

Mexican chorizo is usually sold raw, and the casings are split and the bulk sausage chopped and crumbled when cooked. But you can sometimes find it smoked.

Barbecue is a US culinary technique that's not to my knowledge found in any other traditional cuisines. Lots of folks smoke meat, but it's always done with the intention of preservation. Lots of folks pit roast and spit roast, that's the closest you'll find. No one else just smokes meat in a smokehouse low & slow for 8-12 hours then has it for dinner.

There's huge potential right now in barbecue fusion, combining US barbecue technique with the cuisines of other countries. You can discover a lot of this cross-pollination in northern Mexican - southwestern US border cuisine. I can tell you from experience that Mexicans love KC style barbecued ribs, especially if you goose the BBQ sauce with extra chile.

Puerco pibil is rubbed with a paste made from a product called achiote condimentado, which comes in little red bricks. It's achiote, salt, chile, garlic and other spices. It's thinned with vinegar or citrus juice, then rubbed on the pork butt. The pork butt is then wrapped in banana leaves, and oven roasted to 205F. The banana leaves give off a wonderful perfume, so it's not the same as just wrapping in foil. You can buy them frozen.

To cook this in the smoker, I'm a bit concerned about the achiote paste making a bitter bark if you don't use the banana leaves. Applied as a paste, it goes on a bit thicker than a standard rub. I'd probably smoke it for 4-5 hours, then foil it. Or you could just smoke it the whole time wrapped in banana leaves and tied with string. It won't get as smoky as regular smoked pork, but a lot of smoke will still make its way in. That's what I wish I could have done when I made it in a restaurant; it would have tasted more like the Yucatan original.

Simple, basic, red chile enchiladas. Good, lard-based, refried beans, and fresh flour tortillas. Refer to "The Border Cookbook" for any/all recipes.

I cook Mexican food a lot and this is my go-to resource. I've given over a dozen copies to friends over the years. It's soooo worth having.