I am taking a bit of a to-PBC or not-to-PBC approach to this. Also, I am limiting my 'this vs that' to the cuts that take a really long time to cook: Butt, Brisket and chuck roast.
A lot of people on this site absolutely rave about the Pit Barrel. One of the advantages is that with a hotter burn (270-280 range) it can cut the cook time down by 1/2 or more. That is big. My first question is: what are the trade offs? Do these cuts come out as tender as a really long cook, say 16 hours at 225 in a dedicated smoker? Are they juicier, the same, or drier? What's the difference between a brisket in the PBC vs a brisket on a WSM at 225 which is then wrapped to power through the stall? I've got to believe 16 hours low and slow unwrapped will develop more bark than what 7 hours in a PBC can produce.
I am fairly new to smoking and am usually seeking perfection when I cook. What I am trying to figure out is what are the advantages to going low-and-slow without wrapping for upwards of 16 hours at the 220-225 range vs going hotter and faster in a device like the PBC.
A lot of people on this site absolutely rave about the Pit Barrel. One of the advantages is that with a hotter burn (270-280 range) it can cut the cook time down by 1/2 or more. That is big. My first question is: what are the trade offs? Do these cuts come out as tender as a really long cook, say 16 hours at 225 in a dedicated smoker? Are they juicier, the same, or drier? What's the difference between a brisket in the PBC vs a brisket on a WSM at 225 which is then wrapped to power through the stall? I've got to believe 16 hours low and slow unwrapped will develop more bark than what 7 hours in a PBC can produce.
I am fairly new to smoking and am usually seeking perfection when I cook. What I am trying to figure out is what are the advantages to going low-and-slow without wrapping for upwards of 16 hours at the 220-225 range vs going hotter and faster in a device like the PBC.
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