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Naked Turbo Butts

ChokeOnSmoke
ChokeOnSmoke Posts: 1,942
in EggHead Forum
Did a pair of 9 pound pork butts @ 350º with no rub or anything on them.  It took 5.5 hours to reach 195º internal temp.   After I pulled all the meat I then added the rub and mixed well (I'm not real big on sauce).  Really liked the finished product.

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Packerland, Wisconsin

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Comments

  • DMW
    DMW Posts: 13,836
    Interesting, how was the bark?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    DMW said:
    Interesting, how was the bark?
    Not bad but a little different than usual, more like a crusty skin.  But once it was all pulled and mixed together with rub, not sure that I missed out on anything by "rubbing it at the end" vs. before the cook.
    Packerland, Wisconsin

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  • Smokinpig
    Smokinpig Posts: 739
    I often do butts naked or salt only. Can't imagine adding rub post cook, was it sweet rub or more salty?

    LBGE Atlanta, GA


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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942

    I use a sweet rub (Texas BBQ original) but you apply it more as a seasoning then a rub.  In other words, add enough to bring out the flavor of the meat and don't overpower.
    Packerland, Wisconsin

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  • tulocay
    tulocay Posts: 1,737
    I like my butts naked.
    LBGE, Marietta, GA
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  • Smokinpig
    Smokinpig Posts: 739
    I follow you, like salt and pepper shakes. Interesting.

    LBGE Atlanta, GA


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  • mshump
    mshump Posts: 212
    Looks good, I have not done a butt naked, I think I will give it a try !!

    Danville, Il
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  • GaBGE
    GaBGE Posts: 556
    +1 @tulocay‌
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  • hondabbq
    hondabbq Posts: 1,986
    I always put some more rub when pulling and mixing it. So much better than just relying on the outer bark to disperse amongst the meat.
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  • Cowdogs
    Cowdogs Posts: 491
    They look really good.  A lot better than some of the black meteorites we see posted.  The "turbo butt craze" combined with sugary rubs does not product the most visually appealing food in my opinion.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks good!!

    Next time I do one, it will be salt only, lo n slow with lots of oak wood. Like the Skylight Inn video I posted the other day. Might add some pepper too. No rub after the cook, some with vinegar sauce, some plain. Chopped, not pulled. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • ThrasherIII
    ThrasherIII Posts: 254
    ChokeOnSmoke said:
    Did a pair of 9 pound pork butts @ 350º with no rub or anything on them.  It took 5.5 hours to reach 195º internal temp.   After I pulled all the meat I then added the rub and mixed well (I'm not real big on sauce).  Really liked the finished product.

    image
    image
    image


    what kind of set up is this that you are using is it place setter inverted with a pan on top? give a rookie meteorite maker a clue please lol
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited August 2017
    ThrasherIII said:
    ChokeOnSmoke said:
    Did a pair of 9 pound pork butts @ 350º with no rub or anything on them.  It took 5.5 hours to reach 195º internal temp.   After I pulled all the meat I then added the rub and mixed well (I'm not real big on sauce).  Really liked the finished product.





    what kind of set up is this that you are using is it place setter inverted with a pan on top? give a rookie meteorite maker a clue please lol

    Yup, that's a plate setter with a metal pan covered with foil.
    If you want less of a meteorite, less or no sugar in your rub will do it.  They look like that because there was no rub, spice, anything at all on them.
    Enjoy!
    Packerland, Wisconsin

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