Unseasoned pork butt

[JC in GB]

Has anyone ever smoked a pork butt with no seasoning at all until after the cook? I saw it done on a Harry Soo video. He said it was really good but I am plenty skeptical that an unseasoned butt could taste better than a seasoned one.

 

[bluewhisper]

Give it a try, let the meat taste like just meat and smoke.

It might be more versatile since you haven't already committed to a flavor package.

 

[smokerjim]

cut a butt in half and try it both ways, see what you like the best

 

[motocrash]

No bark,no bite.
No way.

 

[chopsaw]

I do it all the time . Add what you want after it's pulled . It's fantastic .

 

[Hawging It]

I have never tried that. Curious how it turns out. Happy Easter!

 

[JC in GB]

I am going to have to try it. It sounds too interesting to not know for myself.

 

[chopsaw]

It might be more versatile since you haven't already committed to a flavor package.

That is the reason I started doing it .

 

[bluewhisper]

You could also brine for flavoring, then smoke with no seasoning on the outside.

 

[JC in GB]

You could also brine for flavoring, then smoke with no seasoning on the outside.

A brine with just salt would be very interesting. Weigh salt for % you want in finished product. That could be done with injection as well. I am going to try that.

 

[JC in GB]

I do it all the time . Add what you want after it's pulled . It's fantastic .

Do you get a good bark on the finished product?

 

[motolife313]

I’ve seen guys on man, fire, food do that. Al on here said he has I think and he said ribs were good good no seasoning.

 

[chopsaw]

Do you get a good bark on the finished product?

Not as much as you would with a sugary rub , but I don't miss it . Get the smoke right and the internal temp right that's all I need . Started cooking them above 250 also .
Made sausage last week . Saved a 3 lb hunk and thru it in the smoker for supper . Salt / pepper , smoke . Smoker temp was 265 . No fat cap . Some of the best I've had .

 

[gmc2003]

I use a very lite SPOG seasoning on butts. It's not really a rub, more of a sprinkling of each. So lite that you can't really see it at all on the butt. I guess I do it more out of habit then for flavor. We like the taste of PP by itself, and to change it up we can always add a finishing sauce.

Chris