vyperclaw

I have a similar experience with the big block. I bought 4 bags in the last year and had the same experience with all of the bags Purchased in the Orlando, Florida area. I don’t recall the non-big block tasting this off putting. Im done with the KJ lump.

What temperature was it when you pulled it? Total cook time? Sent from my iPhone using Tapatalk

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I've already started shopping for a nest to put it in--I haven't been able to locate one. Would the nest with handles for the BGE Minimax work? Does BGE even sell a nest separately for the mininax? Sent from my iPhone using Tapatalk

I saw B&B at the Walmart and gave it a shot. I normally use Royal Oak. B&B chunks seem on average larger and it seems to produce less ash. Sent from my iPhone using Tapatalk

I was in the market for a joe jr. so I pulled the trigger. Fingers crossed! Sent from my iPhone using Tapatalk

I smoked at 225 with Apple wood until it probed 200. Not near as tender as a regular pork shoulder. Flavor was ok. Regular pork shoulder is much better

Thanks to all for the advice. Upon further inspection it appears the back straps are pretty lean, similar to what you would see on a pork loin. I'm currently dry brining both the loin and the straps but I'm thinking the straps may be better served cooked on a higher heat (direct) instead of low and slow with the shoulder. I'm going to give it a go and will post the results tomorrow Sent from my iPhone using Tapatalk

My brother went hunting and was lucky enough to bag a boar in Florida and wants me to do some cooking. I have some "back straps" which resemble a boneless rack of ribs and a 3 pound bone-in shoulder. There seems to be a good amount of fat so they appear to be a good candidate for a low and slow session on the big joe. Anyone ever cook this before? Should i treat this like I would pulled pork and ribs? Any proven recipes or suggestions? Thanks in advance. Sent from my iPhone using Tapatalk

I bought two bags recently. One had a good mix of sizes... The other not so much. Too many small pieces Sent from my iPhone using Tapatalk

SS gave me these grill marks. I think you just need to get the grill hot enough... Sent from my iPhone using Tapatalk

Thank you. This forum is a great resource and pointed me in the right direction. I placed the heat deflector on the grate in the highest position with a total of four fire blocks (two on each side) to support the pizza stone. I cooked each under parchment paper for 3 minutes at 550 and then removed the paper and cooked for another 5 minutes or so. The last time I attempted this I was doing them at 700+ which was way too hot. Sent from my iPhone using Tapatalk

Used Publix pizza dough and cooked on parchment paper for the first three minutes. Thanks to forum for being a great resource and teaching me how to do this Pulled pork and pineapple Pepperoni Buffalo chicken Pepperoni mushroom onion Chicken/tzatziki margarita Sent from my iPhone using Tapatalk