This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

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

There are 4 page views remaining.


No announcement yet.

The Butt-Off: Primo XL v. PBC

  • 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.

    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.


      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.


        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.


          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...

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


            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.


              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.



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker

              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review