Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

The Butt-Off: Primo XL v. PBC

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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.

    #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


      #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


        #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


          #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


            #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


              #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

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              Yes
              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
              /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here