Should I allow same amount of time for Chuck Roast and Pork Butt

[Harvey K]

I was wondering if I should allow about the same amount of time for a pork butt and chuck roast is they are about the same pound size. I have done pork butts before but never a chuck roast. I will be doing both on the smoker.
Thanks

 

[Jay Rogers]

THe chuck will take longer. Probably a few hours more. You also are gonna want to take the chuck top 215 for pulling as the connective tissue in beef doesn't render until later than pork.

 

[Paul K]

The way I do chucks, the chucks take less time. I basically do a modified Stogie version. I cook chucks in an uncovered dutch oven for a few hours, then cover it for the rest of the cook. I do this in lieu of foiling and cook at a higher temp - 300ish. If you're doing a butt at the same time, you can do both at lower temps. While a high heat is great for beef, I personally like a lower and slower cook for butts. Do you want to be able to 'pull' the chuck or slice it? Leave it in longer for pull-tender.

Paul

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Harvey K:
I was wondering if I should allow about the same amount of time for a pork butt and chuck roast is they are about the same pound size. I have done pork butts before but never a chuck roast. I will be doing both on the smoker.
Thanks </div></BLOCKQUOTE>
Are you foiling? That makes a big difference in time. I don't foil butts, but do foil chuck at about 165* and start to check for tender early at about 185* or so. Doing it this way, my chucks take less time than butts. My chucks usually are not ready at 185*, but I like to get in there and test early to give me some idea of about how long I have to go to get to tender

 

[Harvey K]

I dont foil butts either, but I have heard that the chuck will probally take a little longer than the butt so I will foil just the chuck to try and have them done at about the same time.