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.

Back to Cooking Guides & Recipes

Print Share

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!