Now, if you've prepared correctly, you have already dry rubbed your animal of choice and left it in the fridge overnight wrapped in plastic. After the fire is good and hot (typically, I'll go around 12 hours of fire) and you've built a good bed of coals, you wrap the animal (plastic removed, obviously) in tin foil, then wet burlap and tie it all up with chicken wire. You then throw the beast on the coals, cover the whole package up with dirt, and let it sit for about 12-14 hours, depending on how much meat you have. The dirt keeps all of the moisture in and the oxygen out, making it so nothing evaporates or burns. When you finally remove the meat from the ground its as tender as raw meat, but fully cooked and falling off the bone. In short, its just an awesome activity if you want to invest an entire Saturday and Sunday to barbecuing (great exercise, too!).
Anyway, long story short, my go to meats are lamb leg and pork shoulder. They're both awesome, but I'm growing bored with the same old. I know there are a bunch of you on here who know a lot more about food than I do, so I'm curious what meats you think might end themselves to this style of cooking--and, of course, what interesting seasonings might be good to try. My cousin was trying to sell me on brisket, but I'm afraid that beef won't pull apart the same way, and might turn into a mess. I've considered throwing a couple ducks in there, but I don't know if that would be good, since it won't get crispy (nothing does in a no oxygen environment), and it might turn into a greasy pile of crap. Any thoughts or suggestions would be appreciated. I want to do something, but really don't know what.