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The Butt-Off: Primo XL v. PBC

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  • Bobmcgahan
    Club Member
    • Jul 2018
    • 85

    The Butt-Off: Primo XL v. PBC

    I'm conducting a Butt-Off this Memorial Day weekend. I'm doing a low-and-slow smoke on the Primo XL starting tonight and then will do a hot-and-fast on the PBC starting tomorrow morning. I'm subjecting the family and neighbors to a blind taste test. Question for this panel of experts: I'm assuming I will need to wrap the butt on the PBC; should I use butcher paper or foil? Thanks in advance.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5895
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    No matter what the results it seems to me you have created a dilemma. While you will know which one tastes the best, you won’t know if it is the result of the cooker or the method.

    Comment

    • cashelton
      Club Member
      • Dec 2017
      • 161
      • McKinney, TX
      • Grills: Pit Barrel Cooker, Original Kettle Charcoal Grill 22", Smokey Joe Charcoal Grill 14", Weber Q 1200 Gas Grill.

        Thermometers: ThermoPro TP08 Dual Probe w/Wireless Remote, ThermoPop by ThermoWorks.

        Beverages: Beer and Whiskey.

      #3
      When cooking pork shoulders on the PBC, I typically remove from hooks around 180° and place in a disposable aluminum pan. If I like where the bark is, I'll cover with HD aluminum foil. If I want more bark, I leave uncovered until the preferred level of bark is achieved.

      Comment

      • Red Man
        Club Member
        • May 2018
        • 1366
        • Western Washington

        #4
        For me, the PBC is such a humid cooking environment that wrapping is rarely needed. I’m used to bark on my kettle, and my PBC has never come close to that.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5521
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks), named Pretty Baby
            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
            Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
            Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


            Adrenaline BBQ Company Gear:
            SnS, DnG, andLarge Charcoal Basket, for WSCGC
            SnS for 22" Kettle
            Elevated SS Rack for WSCGC
            SS Rack for DnG
            Cast Iron Griddle
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Gear:
            Extreme BBQ Thermometer Package
            Additional control unit
            Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Gear:
            Thermapen MK4 (pink)
            Thermapen Classic (pink too)
            Thermoworks MK4 orange
            Temp Test 2 Smart Thermometer
            Extra Big and Loud Timer
            Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer

            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker

            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic Series:
            8" Chef Knife
            6" Chef's Knife
            Gokujo Boning and Fillet Knife
            3 1/2 inch Paring Knife

          #5
          I never wrap a PB on the PBC unless I'm in a hurry, in which case I use foil with no added liquid.

          Eager to hear the results...

          K.
          Last edited by fzxdoc; May 31, 2021, 07:31 AM.

          Comment

          • Bobmcgahan
            Club Member
            • Jul 2018
            • 85

            #6
            And the panel of experts was right. No need to wrap. 7.5 pound bone-in shoulder picnic was done after 6.75 hours. Plenty of charcoal left. Could have gone another 2 hours if necessary. It's sitting in the Yeti cooler covered in towels. The 8.5 pound bone-in shoulder has been slow smoking in the Primo for almost 20 hours. I will pull it in about 45 minutes. I will report back on the results later.

            Comment

            • Bobmcgahan
              Club Member
              • Jul 2018
              • 85

              #7
              The results: in a blind taste, there was a consensus that the butt coming off the Primo was more moist and succulent, but the one coming off the PBC had a richer, smokier flavor to it. So, kind of depends on what you prefer. I would note that the PBC had much more temperature fluctuation over the length of the cook which required much closer monitoring. I use a Digi Q v 2 on the Primo and it truly is set-it-and-forget-it. At the end of the day, I prefer the Primo but would note that the PBC is far superior for ribs and chicken. Either way, you can’t go wrong.

              Comment

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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