• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Naked Smoked Pork

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
Trying a bit of an experiment today. Just threw a pork butt in the smoker completely naked. No sauce, no rub, no seasoning. Ive seen a restaurant on tv that does it this way. Curious how it will turn out. My biggest worry is it getting dry, but I will still wrap it around 4-5 hours. Anybody smoke their meat this way?
CFC7728E-7F60-44AB-9102-A18131FB7193.jpeg

This is about 90 minutes in and almost no color at all... maybe because there’s nothing for the smoke to stick to?
 
Last edited:

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,265
3,653
Joined May 12, 2011
90 minutes is not very much time in smoke. Going naked, it helps to dry the meat well and let a Pellicle form. This can be accomplished by your resting uncovered in the refer 12 to 24 hours, or place the meat infront of a fan for an hour. A Pellicle is the surface proteins forming a Sticky coating on the meat that allows smoke to stick better. While not really needed on meat that you will smoke over 3 to 4 hours, forming a pellicle, on naked meat, is helpfull...JJ
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,764
1,982
Joined Sep 7, 2013
And don't worry, ever, about a pork butt being dry, unless you don't cook/smoke it long enough. The pellical will get crispy, but the interior of the meat will be juicy and tender if you smoke it to the "probe tender" stage, usually an IT around 203-205F, plus or minus 2-5F.
 

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
I normally aim for like 190-195, I do more of a chopped pork. I’ll be using it for a pizza special tomorrow. I’ve screwed up a few briskets in my day but never a pork butt lol. I’m not worried about it being dry too much. I’m just more curious how the bark will taste. They seem to be pretty forgiving.
 

JC in GB

Master of the Pit
SMF Premier Member
1,984
1,151
Joined Sep 28, 2018
I have done a naked pork butt before. Here are my impressions.

1) When you taste it fresh off the pit, it has a clean and pronounced pork flavor that would normally be subdued by rubs, injections, etc.

2) It has the advantage of you being able to control the flavor profile down to an individual serving.

3) It turned out just as juicy as any other pork butt I have cooked.

4) All this said, after trying this method, I realized why I don't like most restaurant pulled pork. No depth of flavor. I really missed the flavor of the seasoning to the point that my second and third bite of the non-seasoned pork was awfully bland.

If I were doing a cook for someone and had no Idea how they wanted their pork spiced, I would do this again because of reason #2 above.

JC :emoji_cat:
 

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
Thanks guys. I think I’ll probably end up seasoning it with some rub and maybe some vinegar when I chop it just to add a little flavor
 

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
3CEE32A6-802F-4126-AE2F-533B34C47208.jpeg

Just hit 4 hours and 157 internal temp. It’s a smaller butt so it’s moving pretty fast now. Just wrapped it and will let it go until like 195. I have to say it’s the “porkiest” smelling one I’ve ever done
 

JC in GB

Master of the Pit
SMF Premier Member
1,984
1,151
Joined Sep 28, 2018
Looking good.... :emoji_cat: Yes the "porkiness" will be what really sticks out.
 

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
Looking good.... :emoji_cat: Yes the "porkiness" will be what really sticks out.
Yeah it’s a mix between like a pork roast Sunday dinner and applewood smoked bacon. Not what I’m used to, but definitely smells good. Anxious to taste it
 

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
So pulled the pork butt at 200F internal temp. Took just under 7 hours for an 8lb butt. Tender but not mush. Perfect for chopped pork. Flavor was just meh... like a slightly Smokey roast pork. Chopped it, then added back in some drippings, pounded it with my dry rub mix, a little homemade bbq sauce and a couple splashed of vinegar. Perfection. Thanks for following along guys!
F5753DF5-77F0-45E2-BC90-D190F174BD6A.jpeg
34744F59-1907-4404-BA6C-1DFE75F0949A.jpeg
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,265
3,653
Joined May 12, 2011
If you frequently make Chopped Pork for a pizza topping. Your meat would benefit from a flavorful injection. Something Salty and Sweet. Below is Christ Lilly's championship injection...JJ


Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
 

BaxtersBBQ

Smoke Blower
118
117
Joined Jan 5, 2020
If you frequently make Chopped Pork for a pizza topping. Your meat would benefit from a flavorful injection. Something Salty and Sweet. Below is Christ Lilly's championship injection...JJ


Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
Thanks. Yeah this literally the first time I’ve ever tried a naked smoke. The additions after I chopped it helped a lot.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,112
4,534
Joined Jan 6, 2011
Looks Really Good, Nothing wrong with Necked anything

Gary
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.