Just another use for the Mojobricks!
I cut up a Maple Mojobrick and used some chunks as the smoke for a Berkshire Pork Collar (CT Butt) in my little Red Smokette.
I took the boneless CT Butt, and tied it up to cook like a Tenderloin.
Rubbed it with Smokey's BBQ Championship rub.
Set it and forget it!
First day of our week long snow/ice storm!
Not much of a smoke ring, but this Pork was very moist and tender. I probably went overboard on the amount of the Mojobrick chunks, they were still going strong and still smoking after 7 hours at 225*.
I pulled the roast at 180* and let it rest for 20 minutes and cut in 1/2" slices.... Made 3 good weekday meals with leftovers for work! Cuban pork sandwiches, Enchiladas and Chile Verde.
I am not a Mojobrick dealer or have any monetary stake in the company, but I do like the idea they are using single species wood byproducts as an alternative fuel/smoke source.