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-   -   Pork Butt Naked? (https://www.bbq-brethren.com/forum/showthread.php?t=172904)

vapor 10-10-2013 10:51 PM

Pork Butt Naked?
 
Hey guys needs some advice. Going to cook 10 butts for a band fundraiser. Thinking of cooking them naked, but have always used rub. How should that be done.

Do you simply put them on the smoker, do you add a small amount of salt and pepper, butter, etc.?

Lastly, its got to be high temp and fast, thinking of going 275 to 300? Does this sounds like a good plan or totally off the mark?

Have read that it can turn out very good, but because have never done it that way, would like to have a little guidance.

Thanks

martyleach 10-10-2013 10:55 PM

nothing wrong with 275-300 as long as you cook till done. wiggly bone about 195 IT. I like to use rub and inject but they are still great if seasoned while pulling the pork. Give yourself plenty of time because even at 275-300 it's a pretty long cook. How much time do you have?

vapor 10-10-2013 10:58 PM

have allocated 12 hours to get it done, can probably start earlier and get a good 15 hours on the cook, was hoping to have them done in about 8 hours or so.

They should be about 8-9 lbs. If they are not rubbed, will they still come out ok?

jeffturnerjr 10-10-2013 10:58 PM

I love cooking right around 275-300. It's kind of my new sweet spot.

As far as seasoning, I think you need to add seasoning somewhere. Salt is the foundation of all spices! I would AT LEAST add seasoning after you pull all meat, add into the shreds.

vapor 10-10-2013 11:01 PM

Ok, will add rub after its done.. Will post pics of the finished product. If anyone has experience with no rub butts, shout out good and bad things to look out for.

Thanks guys, this is the best resource for Q on the web.

SmittyJonz 10-10-2013 11:03 PM

Why not rub as usual? I see plenty of Semi Large jar Cheapo Rubs at Kroger down here - like Fiesta Brand and others - just says Pork Rub on Label - it's decent enough to help flavor ( I tried it once or twice) but not my preferred rubs. I like Bark and Rubs help make Bark in my experiences :mrgreen:

http://i1326.photobucket.com/albums/...psa7306990.jpg


Don't slit of the Good Mail Order rubs have 1 lb and 5 lb Bulk sizes?

mikeleonard81 10-10-2013 11:10 PM

Naked will be just fine. I add seasoning salt (Tony Catcheres) after pull and maybe a little brown sugar.

martyleach 10-10-2013 11:10 PM

Dude, pork is so good that you really don't need much but salt and you can even add that when pulling. It will be great, don't worry.

SmittyJonz 10-10-2013 11:13 PM

No Sauce either?

Bludawg 10-10-2013 11:14 PM

I usually go with salt, pepper & garlic and I cook at 300 cook time averages 50 min lb
http://i968.photobucket.com/albums/a...pse40f68fa.jpg

mikeleonard81 10-10-2013 11:16 PM

Quote:

Originally Posted by martyleach (Post 2654229)
Dude, pork is so good that you really don't need much but salt and you can even add that when pulling. It will be great, don't worry.



Perfect awnser!!!:clap:

bbqbull 10-10-2013 11:22 PM

I have done a few pork butts naked. I had better results by using a mustard slather and a bit of rub for a darker bark. The naked ones just did not fly well.

Greg.K 10-10-2013 11:25 PM

Good Luck with it. Post some pics and a review of your outcome. I never did one without a rub and am curious.

SmittyJonz 10-10-2013 11:55 PM

is it a Cost or Time factor? :confused: I'd Cut them all in Half (For more Bark and Less Cook Time), Rub "em and Smoke "em. :shock:

sliding_billy 10-11-2013 04:32 AM

I do them naked when I cook them straight from frozen. It is a different flavor, but not bad. A little finishing rub is nice during the pull though.


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