Pork Butt Naked?

vapor · 10-10-2013, 10:51 PM

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

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

mikeleonard81 · 10-10-2013, 11:16 PM

Quote:

Originally Posted by martyleach

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!!!

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?

I'd Cut them all in Half (For more Bark and Less Cook Time), Rub "em and Smoke "em.

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.

10-10-2013, 10:51 PM	#1
vapor Found some matches. Join Date: 10-08-13 Location: Morganton, NC	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

10-10-2013, 10:55 PM	#2
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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? __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-10-2013, 10:58 PM	#4
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	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. __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

10-10-2013, 11:03 PM	#6
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	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 Don't slit of the Good Mail Order rubs have 1 lb and 5 lb Bulk sizes? __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 10-10-2013 at 11:19 PM..

10-10-2013, 11:10 PM	#8
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-10-2013, 11:01 PM	#5
vapor Found some matches. Join Date: 10-08-13 Location: Morganton, NC	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.

10-10-2013, 11:10 PM	#7
mikeleonard81 Full Fledged Farker Join Date: 12-11-12 Location: kettering. ohio	Naked will be just fine. I add seasoning salt (Tony Catcheres) after pull and maybe a little brown sugar.

10-10-2013, 11:13 PM	#9
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	No Sauce either? __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

10-10-2013, 11:14 PM	#10
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I usually go with salt, pepper & garlic and I cook at 300 cook time averages 50 min lb __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-10-2013, 11:22 PM	#12
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	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. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

10-10-2013, 11:25 PM	#13
Greg.K Got Wood. Join Date: 08-26-13 Location: cranford, nj	Good Luck with it. Post some pics and a review of your outcome. I never did one without a rub and am curious. __________________ Lovin' life & smokin BBQ on my UDS

10-10-2013, 11:55 PM	#14
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	is it a Cost or Time factor? I'd Cut them all in Half (For more Bark and Less Cook Time), Rub "em and Smoke "em. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

10-11-2013, 04:32 AM	#15
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	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.