Smoked Pork Butt - Bone In - FWE

Smoked Pork Butt – Bone In

Discover the rich tradition with our smoked pork butt – bone in. Imagine its tender, flavorful meat, slowly smoked to perfection, enveloping the bone with savory depth. Gather, enjoy, and let each bite of this smoked pork butt elevate your dining experience from the ordinary to the extraordinary.

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COOK TIME
12 Hours
COOK TEMP
250°F (121°C)
COOK TO PROBE TEMP
200°F (93°C)
SMOKE TIME
1 – 4 Hours
HOLD TEMP
155°F (68°C)
VENT POSITION
1/2 Open

EQUIPMENT

LCH-6-6-SK-G2 | This was prepared in an FWE Cook and Hold Oven

INGREDIENTS

Up to 27 Pork Butts
9 lbs Avg. Each
Desired Seasonings of Your Choice
Maximum of 9 Pork Butts per Shelf

INSTRUCTIONS

Set LCH Smoker with outlined cook settings
Dry Pork Butts with paper towels.
Generously apply seasoning blend.
Cover loosely with film, and refrigerate for 2-4 hours or overnight.
Place Pork Butts directly on the wire shelf in the smoker. We recommend up to 9 Pork Butts per shelf. (IMPORTANT: Don’t overcrowd the shelf, leave space for the smoke to circulate.)
Start the cook cycle.
Once the cook cycle is complete, hold at 155°F (68°C) , serve, and enjoy!

EQUIPMENT INSTRUCTIONS & GUIDELINES

LCH-6-6-SK-G2 Equipment Settings for Smoked Whole Chicken:

Set Cook Temperature to 250°F (121°C)
Set Cook Time to 12 Hours
Set the Cook Method to “Cook by Probe” and Probe Temp to 200°F (93°C)
Set Smoke Time to 4 – 4 hours
Set Hold Temperature to 155°F (121°C)
Fill the catch pan with 2qt water or juice
Load up to 3 cups of soaked wood chips of your choosing into the smoker drawer.
Once the cook cycle is complete serve and enjoy!

Smoked Pork Butt – Bone In

Back to Cooking Guides & Recipes

COOK TIME

COOK TEMP

COOK TO PROBE TEMP

SMOKE TIME

HOLD TEMP

VENT POSITION

EQUIPMENT

INGREDIENTS

INSTRUCTIONS

EQUIPMENT INSTRUCTIONS & GUIDELINES

LCH-6-6-SK-G2 Equipment Settings for Smoked Whole Chicken:

More Guides!

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If you can dream it, we can build it.
Cook | Hold | Transport | Serve | Refrigeration | Bars

If you can dream it, we can build it.
Cook | Hold | Transport | Serve | Refrigeration | Bars

Products

Applications & Markets

Product Resources

Literature

Sales

Support

Company

Food Warming Equipment Company, Inc.

Food Warming Equipment Company, Inc.

Smoked Pork Butt – Bone In

EQUIPMENT

INGREDIENTS

INSTRUCTIONS

EQUIPMENT INSTRUCTIONS & GUIDELINES

LCH-6-6-SK-G2 Equipment Settings for Smoked Whole Chicken:

More Guides!

SHARE THIS RECIPE

If you can dream it, we can build it. Cook | Hold | Transport | Serve | Refrigeration | Bars

If you can dream it, we can build it. Cook | Hold | Transport | Serve | Refrigeration | Bars

Products

Applications & Markets

Product Resources

Literature

Sales

Support

Company

Food Warming Equipment Company, Inc.

Food Warming Equipment Company, Inc.

If you can dream it, we can build it.
Cook | Hold | Transport | Serve | Refrigeration | Bars

If you can dream it, we can build it.
Cook | Hold | Transport | Serve | Refrigeration | Bars