Couple of pulled pork questions, induced by cracking a beer at 6 am on a Thursday.

[Roundy]

Started a pork butt this morn, all is bueno. Using my recently gifted brand x remote temp probe set up, seems to work ok. It is a dreary wet morning with a bit of wind and 52F. Smoker is tucked back so it is mostly out of breeze. Is it normal to have fairly large temp swings due to temp outside and meat just out of fridge and/or breezy conditions.

Also what is the accepted Hoyle as to finishing in a crockpot after butt reaches 165F in lieu of foiling and putting back on smoker. Seems unmanly and may anger BBQ gods, but still intriguing.

Thoughts?

 

[Slimpicker]

Also what is the accepted Hoyle as to finishing in a crockpot after butt reaches 165F in lieu of foiling and putting back on smoker. Seems unmanly and may anger BBQ gods, but still intriguing.

I finish ribs in a turkey roaster sometimes... it works just like foil wrapping

I'll bet finishing a butt in a crockpot would turn out great but WHY???

I never wrap BUTTS anyway, just stay on the smoker till 201, once it forms a good bark all the juices will stay intact.
The crockpot is for the finished product, but if you wanna try it then go for it and let us know what happened.

 

[Timmy]

I

Started a pork butt this morn, all is bueno. Using my recently gifted brand x remote temp probe set up, seems to work ok. It is a dreary wet morning with a bit of wind and 52F. Smoker is tucked back so it is mostly out of breeze. Is it normal to have fairly large temp swings due to temp outside and meat just out of fridge and/or breezy conditions.

Also what is the accepted Hoyle as to finishing in a crockpot after butt reaches 165F in lieu of foiling and putting back on smoker. Seems unmanly and may anger BBQ gods, but still intriguing.

Thoughts?

I’d put it in the oven to finish and a crockpot to reheat. Or just leave it in the smoker as @Slimpicker stated.

 

[Roundy]

The results are in:
Best pulled pork I’ve ever made.
Boneless Butt so I tied it up, mustard slather, then SPG and sit overnight. Oh, I also trimmed fat cap right off that bad boy before starting process. More bark for the bite.
Smoked with Traeger Apple pellets at 225F for 9 hours then bumped up to 250F to get to 201F internal for last two hours. Foiled and wrapped in towel for two hours on my kitchen table. Shredded like butter then used Slimpickens finishing sauce.

Great texture and taste with out being greasy or cloyingly over sweet. Can’t wait to eat some at a proper meal, instead of just tasting about a pound of it.