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7 am and the smoker is full. Got folks coming to my Grand Son's B-Day gathering tomorrow. They prefer no rub on their BBQ so I only put a little rub on the brisket and fattie.
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David
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Well..that's a full smoker! No rub? Really. Well, the customer is always right.
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
Unless they are wrongOriginally posted by Richtee View PostWell..that's a full smoker! No rub? Really. Well, the customer is always right.
hmm no salt or pepper even?
That is naked BBQ"And I SWORE I would not read, much less post in that thread, dammit!Comment
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I don't know that I've ever seen naked Que...
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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That's allowing the meat to take on full smoke flavor.. Right on!!!Ken
I Should Have Been Rich Instead Of Being So Good LookingComment
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I'm all for nekid Que! Can I get a hot tub! 
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The folks that are coming over tomorrow are regulars to my house and my Q. They all like it with no seasoning and that it is smoked mostly with apple wood. So I do it the way they like. When I first started smoking backyard Q I did not use rubs, due to not knowing much about them. Folks said they liked my Q more than Q they bought out. When I started using rubs, they started commenting that the Q had changed and they liked it better the other way. These are close family and friends. So when I cook for them,I go back to my original way of doing Q for them.David
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Do you end up using any injection or finishing sauce or is this straight up naked Q? Everything is looking good.Propane Smoke Shack
UDS
Great Outdoors Smoky Mountain
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No injecting. The butts are totally naked. The only sauce we will have will be three homemade sauces on the side when we eat tomorrow. There will be a mustard based sauce,vinegar based sauce and a sweet tomato based sauce. Each person may add some sauce or not.David
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Nothin wrong with a nekid butt or three...
Maybe some salt and pepper though...Craig
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i would like to see some pics of some nakid butts....
Mike
Oklahoma City
22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
Weber 22.5 Performer
GOSM 3405gw
Boomer Sooner Drum
Maverick ET-732
Various Cast Iron Skillets and Dutch Ovens
A-MAZE-N 6X6 Smoker
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It is coming along nicely! Fattie is about finished.David
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That's really interesting to hear...... I need to try this sometime.... I guess I "learned" to always start with seasonings & or a rub, then go for it..... Never thought about skipping "step #1"....... Good luck on the smoke, looks like a great startOriginally posted by Paymaster View Post
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Opened the Fattie!
David
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Now THAT, I could handle.
Can't wait to see the naked butts.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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