Did you use charcoal with mesquite chips, or did you use straight mesquite chunks or wood?
charcoal with foil wrapped chunks of soaked mesquite (about the size of a hardball).
it looked just like the picture at the top. there was none left over.
i gave it a dry rub of 4 tbsp brown sugar mixed with 2 tbsp of Emeril's Creole Essence just before i put it on the grill.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup