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Do I need to use rub?

post #1 of 11
Thread Starter 

I've always rubbed my pork butt but I'd like to try it without to see if I get more smoke flavor. What would happen if I don't?

post #2 of 11

I don't use rub on my pork butt because i cannot taste much of the rub once it turns to bark. so i simply use kosher salt on the outside of my pork butt and use the smoke to flavor the pork. My PP comes out great without a rub and i get good bark. hey give it a shot!

 

Happy Smoking,

phatbac (Aaron)

post #3 of 11
Thread Starter 

Thanks! I'm going to give it a shot.

post #4 of 11

Let us know how it turns out.

 

Al

post #5 of 11
Quote:
Originally Posted by phatbac View Post
 

I don't use rub on my pork butt because i cannot taste much of the rub once it turns to bark. so i simply use kosher salt on the outside of my pork butt and use the smoke to flavor the pork. My PP comes out great without a rub and i get good bark. hey give it a shot!

 

Happy Smoking,

phatbac (Aaron)

I agree- I often will do a shoulder with just kosher salt and somehow....it often comes out better than when I go with the full shabang of rub and injections.  Definitely give it a try- it will surprise you how simplicity can create an amazing product.  

post #6 of 11
Yeah, I didn't do any rub on pork for years. Just fire up the smoker, pull it out of the package, plop it on. Ribs got sauced, shoulders got pulled. I started putting a rub on about 4-5 years ago because I kept reading about it. Now I do it just out of habit or to feel like I'm doing something. I say go for it!
post #7 of 11
Quote:
Originally Posted by smokerlover View Post
 

I've always rubbed my pork butt but I'd like to try it without to see if I get more smoke flavor. What would happen if I don't?

 

You won't get any more smoke flavor by not using a rub, you will get more smoke flavor by either keeping the meat in the smoke for a longer time or by using more wood.

See the signature below.

post #8 of 11
Quote:
Originally Posted by cliffcarter View Post
 

 

You won't get any more smoke flavor by not using a rub, you will get more smoke flavor by either keeping the meat in the smoke for a longer time or by using more wood.

See the signature below.


Yes. May also depend on the smoker you are using. Stick burner.....no problem.

post #9 of 11
Thread Starter 

I'm using a Smoke Hollow Pro Series, propane. I can only use wood chips or the boxes won't slide in.

Anyway, I think I like it better with the rub. As far as the flavor of smoke - to me it's not real strong. I guess I'll try thick white smoke instead of thin blue smoke next time.

 

Thanks all for your input!! 

post #10 of 11
Ya, don't do white smoke. It will add a bitter taste! Add an A-maz-n tube or tray!!
post #11 of 11

No need to do a full rub. I typically just do a salt & pepper mix on my pork shoulder. Turns out awesome

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