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Unread 10-10-2013, 10:51 PM   #1
vapor
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Default 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.

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Unread 10-10-2013, 10:55 PM   #2
martyleach
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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?
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Unread 10-10-2013, 10:58 PM   #3
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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?
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Unread 10-10-2013, 10:58 PM   #4
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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.
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Unread 10-10-2013, 11:01 PM   #5
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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.
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Unread 10-10-2013, 11:03 PM   #6
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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?
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Unread 10-10-2013, 11:10 PM   #7
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Naked will be just fine. I add seasoning salt (Tony Catcheres) after pull and maybe a little brown sugar.
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Unread 10-10-2013, 11:10 PM   #8
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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.
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Unread 10-10-2013, 11:13 PM   #9
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No Sauce either?
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Unread 10-10-2013, 11:14 PM   #10
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I usually go with salt, pepper & garlic and I cook at 300 cook time averages 50 min lb
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Unread 10-10-2013, 11:16 PM   #11
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Quote:
Originally Posted by martyleach View Post
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!!!
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Unread 10-10-2013, 11:22 PM   #12
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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.
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Unread 10-10-2013, 11:25 PM   #13
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Good Luck with it. Post some pics and a review of your outcome. I never did one without a rub and am curious.
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Unread 10-10-2013, 11:55 PM   #14
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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.
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Unread 10-11-2013, 04:32 AM   #15
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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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