Can i make these as a fresh sausage as long as i donot add the cure??

Doing a pork butt eith soluable pa’s black bull and a smokehouse rub, never have used these products, doing this for a church function and i don’t want to intense of flavors,too spicy or hot,any reccomdations, also shpuld it sit overnight or go right into smoker, put right on the rack or in a pan
Thanks for your help

What is an average time for doing an eye of round with a water pan and 240 temp?

Jonathon
Tis is a whole eye of round, and i thought i read that you said if i can’t control humidity to cook at 240, what is your recommendation for tempand the time at each interval