View Full Version : Pork Butt Naked?

10-10-2013, 11:51 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.


10-10-2013, 11:55 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?

10-10-2013, 11:58 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?

10-10-2013, 11:58 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.

10-11-2013, 12:01 AM
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.

10-11-2013, 12:03 AM
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:


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

10-11-2013, 12:10 AM
Naked will be just fine. I add seasoning salt (Tony Catcheres) after pull and maybe a little brown sugar.

10-11-2013, 12:10 AM
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.

10-11-2013, 12:13 AM
No Sauce either?

10-11-2013, 12:14 AM
I usually go with salt, pepper & garlic and I cook at 300 cook time averages 50 min lb

10-11-2013, 12:16 AM
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:

10-11-2013, 12:22 AM
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.

10-11-2013, 12:25 AM
Good Luck with it. Post some pics and a review of your outcome. I never did one without a rub and am curious.

10-11-2013, 12:55 AM
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:

10-11-2013, 05:32 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.

Diesel Dave
10-11-2013, 05:35 AM
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.

10-11-2013, 08:14 AM
I love a simple butt with kosher salt and course black pepper. Nothing better in my opinion.

10-11-2013, 09:42 AM
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.

Here is the finished butt, going into some foil for the long 2 hour rest.

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)

10-11-2013, 11:07 AM
12hrs is pretty good...can always pad it a couple of hrs just in case and foil/cooler them if needed.

10-11-2013, 12:54 PM
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.

10-11-2013, 01:44 PM
i have never tried it naked either, i would at least do salt pepper and garlic. post pics please, im curious to see what it looks like when its done.

10-13-2013, 11:30 AM
The cook went great. We feed about 3,000 people, granted we had to cook hamburgers, hotdogs and BBQ, but the Q was awesome. We owe alot of credit to this forum for having a great group of people that are willing to help and share their experiences with us. So here goes with pics.....

Here's our cooker....

Here is where we started from

Simple Salt and Pepper, We did inject Chris Lilly Injection...

On the Cooker at 12:30 AM Cooker Temp 275

Wrapped @ 170 IT around 6:50 Bumped Cooker Temp to 325 Cooked until 8:50 Pulled from Cooker and Wrapped in Blanket...

Unwrapped and started pulling...You can see we already have one pan ready...

Here it is getting pulled and chopped...

We received positive comments about the Q and most said it was outstanding. We did add Lexington Style Vinegar based sauce to the Q in order to help keep moisture in the chopped Q, considering it stayed in the warmer for various amounts of time throughout the day.

Thanks for all the help, hope this helps other in the future.

10-13-2013, 11:32 AM
Great looking cook!

Thanks for sharing with us.

10-13-2013, 03:57 PM
Very nice!

10-13-2013, 04:02 PM
I only see one thing that is wrong I didn't get a Samich:heh: Great job that is allot of mouths to feed.

10-13-2013, 04:49 PM
I have done several with just a little kosher salt rubbed on and then smoked. As most say you can season for taste later if needed. I prefer to inject, rub, wrap, fridge, smoke, foil, rest and then pull. But when doing the masses stick with the KISS method.

10-13-2013, 04:54 PM
Duh... page 2 always gets me. I see it went well. Fantastic! That's quite the cooker by the way!