BBQ Pork Butt au Naturel

Bo, that butt looks like it was cooked on an open pit.
When I was first learning bbq from my grandfathers [early 1950's] open pit was all they used, and no seasoning except a splash of salt water occasionally.
A great looking butt you got there.
 
Terry The Toad said:
Wow, that is nice coloring. After 8 hours - my butts are pretty well approaching black. Did you wrap at all?

In any case - nice work! It looks delicious. :thumb:
Click to expand...

It didn't get as much color as I was hoping for some reason. I wrapped it after I put it in the cooler to rest.
 
Seefyre said:
Completely naked? Seems like it could use salt for my palate, it looks awesome though.
Click to expand...

Nothing wrong with a little salt. But, this one was cooked the way the local barbecue restaurant I worked at when in high school cooked them. No trimming and no rub right into the smoker.
 
HookedOnQ said:
How are you guys getting the reddish color on your butts? Mine always end up pretty black which im ok with cause I like the bark but im really curious what yall do different. Im gonna go out on a limb and guess you are wrapping when you get the color you want but am not sure
Click to expand...

I don't know. Could be the wood. This one was cooked with hickory.
 
I am going old school- no wrap on butts yet I do rub them first.
No spray no gimmicks. No Lookey.
Now, I may pull a shoulder at 160 and cube it, re-rub it,
mix it good w/ BBQ sauce, back on the smoker in a foil pan uncovered
for 2 hours - Pork burnt ends. Delish.
All on a barrel smoker; before on my 22 kettle.
 
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