Cuban style Mojo Pork. Smoking a 9lb Butt as we speak on th PBC. First time using 100% Lump in it. El Diablo:mad2: Brand from Costco. Friend swears by it but he uses it in his stick burner and for steaks. Did a mixed cook w KBB and same Lump a couple weeks ago. Injected the Butt last night w Goya brand Mojo Marinade. That stuff is tasty! Heavy garlic, cumin and slightly sour citrus. Dusted w Lawrys, then slathered it with a paste of yellow mustard, mojo, garlic and cumin powder and topped that w a light coat of Montreal Steak. Figured it may run hot w the lump but I was wrong, ran 230-240 for the first 2 hours, then dropped to 220 so I cracked the lid which got it up to 280 as per usual. But it would quickly try to come back down to 220. Tried taking one rebar out and that brought it up to 240. I was in no rush so let it ride. Had to leave for 40 minutes so I added two large lump chunks I tried to get going in the chimney starter. Jumped up to 340 so I put the rebar back in and left. Returned to find it at 205! cracked lid and brought it back up to 280. Took rebar out again and its cruising at 270 so far. Ill update as it progresses.