COOK TIME
12 Hours
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 Pork Butt:
- Set Cook Temperature to 250°F (68°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 1 – 4 hours
- Set Hold Temperature to 155°F (68°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!
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