Pork Butt and a Chuck Roast

[John-Peterson]

Im doing an overnight Q of a 7lb pork butt and a 7.5lb Chuck Roast.

Is the temp guidelines the same for the chuck as it is for the pork. ei 1-1.5hrs per pound?

What about pull temps for the chuck? I used 195-200 (poking obviously) for pork.

 

[LarryR]

I'd pull at about the same temps except I'd foil your chuck around 165 otherwise she'll be dry. Chuck will cook quite a bit faster once she's in foil.