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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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 our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C 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 NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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 detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Pork butt on the Primo

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  • Bobmcgahan
    Club Member
    • Jul 2018
    • 33

    Top | #1

    Pork butt on the Primo

    Sorry if this has been covered elsewhere but I wanted to see if other owners of the Primo XL Oval find that it takes forever to cook a bone-in pork butt on the Primo. I have cooked, usually, 8-9 pound bone-in pork butts on the Primo using a Digi Q temperature controller. I set it around 240 degrees (to allow for a +- 10 degree differential). It can take as long as 19 hours. Now, to be sure, the pork butt comes out amazing but this seems ridiculously long. I live in Charlotte, NC, and usually cook spring through fall. Caveat: I'm not much for trimming the pork butt of fat and I've speculated that leaving a lot of the fat cap on extends the cooking time. Admittedly, it's easier to trim the fat after its cooked then to cut through it before cooking. Is that my issue? I'm not overly concerned as, modestly, I have to say that my smoked pork is the best in Charlotte (again, I'm being modest here) but would like to cut down on the cooking time. Final word: just got the Pit Barrel and the initial test on baby back ribs was fairly amazing. Thanks all.
  • RonB
    Club Member
    • Apr 2016
    • 10839
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #2
    I think leaving the fat cap does lengthen the cook. It also robs you of bark because most don't want to eat the thick fat layer. And to shorten your cook, cut the butt in half. that will give you a faster cook and more bark too.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      +1
  • logchief
    Club Member
    • Jul 2019
    • 23
    • Big Dry San Joaquin Valley, CA

    Top | #3
    Cutting in half works great. I do that on my Egg all the time. I like the extra bark.

    Comment

    • mountainsmoker
      Club Member
      • Jun 2019
      • 1250
      • Bryson City, NC

      Top | #4
      Get all of the fat off that you can. My last one was 7.2 before defatting and 6.2 after defatting. That is a two hours of cooking time.

      Comment

      • pjlstrat
        Club Member
        • May 2019
        • 202
        • Massachusetts
        • Grills
          Primo XL
          Weber Genesis w/ rotisserie

          Thermometers/Controllers
          Thermopen
          ThermaQ 2 Channel
          Party Q
          Smobot

        Top | #5
        I have an XL as well and my times match yours based on my cooking diary. Personally I don't mind since the Kamado holds so well and with the Digi-Q I have zero problem going to bed or work while it does it's thing. Therefore I do not cut in half. I do however, like others, have said trim as much fat as I can. +/- 10 sounds about right with the digiQ...I run, or ran, with a party Q, and while it was much better than without I was still not thrilled with the temp control. I will install a Smobot today and will post the cook. I am very excited to have access to a full cook temp profile.

        Comment


        • Bobmcgahan
          Bobmcgahan commented
          Editing a comment
          Thanks. Not familiar with Smobot. Did you post the cook?

        • Bobmcgahan
          Bobmcgahan commented
          Editing a comment
          How did the Smobot work out?
      • pjlstrat
        Club Member
        • May 2019
        • 202
        • Massachusetts
        • Grills
          Primo XL
          Weber Genesis w/ rotisserie

          Thermometers/Controllers
          Thermopen
          ThermaQ 2 Channel
          Party Q
          Smobot

        Top | #6
        Bobmcgahan Just reread your post.....Question...Why did you get the PBC, other than the MCS we have heard so much about. I think the ribs out of the XL are as good as anything I have ever had/made. Just curious.

        Comment


        • Bobmcgahan
          Bobmcgahan commented
          Editing a comment
          Pjlstrat nailed it. My wife tolerates it since it's cheaper than the related amateur photography affliction otherwise known as GAS (Gear Acquisition Syndrome), the needless purchase of the latest high-end photography equipment even though what you have is perfectly adequate for your current use.

        • Bobmcgahan
          Bobmcgahan commented
          Editing a comment
          In addition to MCS, I was genuinely curious to see if I could get the same BBQ results more quickly than my 19 hour pork butt cooks on the Primo XL. Don't get me wrong - the Primo is an amazing piece of equipment. Also, as large as the cooking space is on the XL, I wanted additional cooking space for large gatherings. I'm planning on doing a "butt-off" in a couple of weeks whereby I will cook one butt on the Primo and the other on the PBC and compare the results.
          Last edited by Bobmcgahan; July 21st, 2019, 06:33 AM.

        • pjlstrat
          pjlstrat commented
          Editing a comment
          Looking forward to that comparison!!
      • surfdog
        Club Member
        • Mar 2016
        • 474
        • Sunny SoCal
        • Weber Summit Charcoal Grill Center - Weber Summit Platinum D6 - Blue Rhino Razor - Char-Griller Legacy - Anova WiFi - Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoPop - ThermoWorks TimeStick Trio x2 - Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

        Top | #7
        Personally, I’d get a sharp knife and trim the fat. No sense in throwing away all that smokey goodness after it's finished. Less fat cap = more bark & more yum. ;-)

        Get rid of that “insulation” and it should speed up your cook times significantly.

        Comment

        • Troutman
          Member Recipe Director
          • Aug 2017
          • 6269
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
            Weber stainless veggie basket
            Weber stainless fish basket
            Weber stainless rib rack
            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            INDOOR COOKWARE
            Generic Calphalon non-stick cookware set of pots and pans
            12" & 14" All-Clad Stainless skillets
            Cast Iron 12" skillet by Victoria
            La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
            La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          Top | #8
          I also suggest upping your temps. I don’t cook butts or briskets (or much of anything really) less than 275*. I’m not really a hot and fast guy (meaning 300* or better) but higher temps really give me the benefit of less time with the same overall end result.

          Comment

          Announcement

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          Meat-Up in Memphis 2020

          Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
          See more
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          About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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