To rub or not to rub? That is the question

Chris in Gwinnett

Hi All and happy Friday to all,

Have about 19lbs of pork shoulder to egg tomorrow. I am out of my rub, out of ingredients and out of ambition to go to the store tonigh....been a long week. Am thinking about a naked smoke, with the exception of adding a mustard slather pre cook, mostly because my 6 year old loves to get the mustard between her fingers :silly: . Would love thoughts on adding rub post pull or as desired by the consumer. Any unforeseen issues or landmines awaiting me if I don't rub the meat? I imagine the bark will be non existant, which kinda stinks.

Thanks and have a great weekend all.

Egory

Long week here too, I'm with ya...

Got any spices around the house? Salt, pepper, paprika, turbinado or brown sugar, cayanne or chili powder and you're good to go.

Hoss

I have cooked MANY Butts and Shoulders only rubbed with salt.I am planning on doing my next cook that way.It was some of the best Q I ever cooked.

CBBQ

Chris,
I cook up to 100 butts a month. I never put rub or anything else on them. I put the seasoning in when I pull it.