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No rub cook


 
I've done a butt with no rub ...but I did brine it. I think neutral flavors allow the meat to be used as an ingredient in other dishes besides BBQ. Don't get me wrong -- it will still be great pulled with a finishing sauce added to make great BBQ sandwiches. I like a Carolina Red for pork. But I like to portion it, freeze it, and make nachos, tacos, cuban sandwiches, etc, over time (aka leftovers).
 
Have not thought to do this, but its not a bad idea for using on other dishes. Might try doing it with a smaller butt.
 
I did a long time ago on my first smoker (cheapo). At the time I knew nothing of rubs, temp probes or mops. I just put it on and took it off when the directions told me. As I remember it turned out very well.
 
I did one with just S&P over pecan. I wanted an Italian Pulled Pork like a Chicago style Beef sammy.
The pulled butt by itself was good, but I added a sauce of reduced veg broth with some herbs and roasted garlic. Added to a bun with sauteed sweet peppers and I was happy.:wsm:

Tim
 
Thanks for the replies, it sounds promising so I'll give it a go, rubs can be quite expensive to make or buy so K.I.S.S is going to be the plan.
 
Don, when I was first starting with the WSM I was frustrated because of inconsistent results on butts, and never, ever getting any kind of bark worth mentioning. So out of that frustration I did a few cooks with no rub, or naked as I called it, and started over. Eventually I found the rub I liked and it's been no looking back. My butts are in demand, no pun intended! Still, the effort was instructive and edible and tasty. Give it a try.
 
Oh I've never had a bad one either but I got to wondering if the rub flavor actually get's into the meat during the cook because of how much fat drips off even using mustard to help hold it on. I've rubbed before the cook and then add more after pulling but I don't seem to notice any flavor from the rub during pulling so I was really just curious. Here's a pic of the bark from my last cook.
100_2203.jpg


It's not really the last cook but the largest cook I did early last year, all the rest of my cooks where usually just 1 butt.
 
T Bounds said:
Don, when I was first starting with the WSM I was frustrated because of inconsistent results on butts, and never, ever getting any kind of bark worth mentioning. So out of that frustration I did a few cooks with no rub, or naked as I called it, and started over. Eventually I found the rub I liked and it's been no looking back. My butts are in demand, no pun intended! Still, the effort was instructive and edible and tasty. Give it a try.
Click to expand...


Could you share this rub with us?
 
yea, i purty much use s&p. sometimes garlic powder but thats it. i tried a few rubs but just never liked it much. i don't really want to hide the taste of the meat.
 
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