Pork Butt Naked?

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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
 
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?
 
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?
 
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.
 
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.
 
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:

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Don't slit of the Good Mail Order rubs have 1 lb and 5 lb Bulk sizes?
 
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I usually go with salt, pepper & garlic and I cook at 300 cook time averages 50 min lb
Butt_zpse40f68fa.jpg
 
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.
 
Good Luck with it. Post some pics and a review of your outcome. I never did one without a rub and am curious.
 
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:
 
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.
 
I'm guessing that by the time you said you have to do this, you have a big enough cooker for all the butts at once.
Not sure why you don't want to do any rub, it's the time to add flavor to the meat.
At least go simple like bludawg said.
 
I love a simple butt with kosher salt and course black pepper. Nothing better in my opinion.
 
I prefer simple treated bbq. I rub with 1 part kosher salt, 1 part course ground pepper, 1/4 part garlic powder, 1/4 part cumin by weight. I have cooked them between 325-350 and let it go nekkid the entire time. I did an 8lb pork butt in 5 hours.
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Here is the finished butt, going into some foil for the long 2 hour rest.
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When I pulled the pork, I put the fat that gathered in the foil with the meat. I also finished with a light touch of an Eastern Carolina Dip. It is made with Apple Cider Vinegar, turbinado sugar, kosher salt, and crushed red pepper. I add it in a little at a time until you get a hint of the vinegar tang when you bite into the meat. (It should be a subtle note of vinegar and not a strong flavor)
UKDkNAR.jpg
 
12hrs is pretty good...can always pad it a couple of hrs just in case and foil/cooler them if needed.
 
I personally wouldn't ever serve meat that wasn't seasoned...I know pork is tasty and pretty hard to wreck but a large bottle of Lawry's at the very least is pretty cheap. You wouldn't have to lay it on all that thick to get some really good flavor.

At the very LEAST finishing rub and/or sauce after pulling.
 
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