Poor Man's Burnt Ends and Pulled Pork Same Cook?

[TheGrumpyGriller]

I may well be over-thinking this as I am still new to this and haven't done multi-meat cooks yet, but here's what I am thinking

1. Start the pork (9 Boston Butt) and the chuck roast (4lb) @ 225 w/ Super Smoke
2. Pull both @ 165 and set grill to 250 (ideally this would happen at the same time, but I doubt it)
3. Wrap the pork, and back on the grill (now @ 250)
4. Cube the chuck roast (as per the recipe) and back on (keeping grill @ 250)
5. Pull pork @ 204 9 and chuck @ 195

Am I asking for trouble trying this?

Thanks!
GG

 

[Timmy]

Nope, if you cook by temp the worst that will happen is they dont finish at the same time. Then next time you'll know. It can be done though, here is an example....

Post in thread 'What's for dinner tonight? Dinner ideas?' https://www.traegerforum.com/threads/whats-for-dinner-tonight-dinner-ideas.93/post-14506

 

[PriceMP5]

I may well be over-thinking this as I am still new to this and haven't done multi-meat cooks yet, but here's what I am thinking

1. Start the pork (9 Boston Butt) and the chuck roast (4lb) @ 225 w/ Super Smoke
2. Pull both @ 165 and set grill to 250 (ideally this would happen at the same time, but I doubt it)
3. Wrap the pork, and back on the grill (now @ 250)
4. Cube the chuck roast (as per the recipe) and back on (keeping grill @ 250)
5. Pull pork @ 204 9 and chuck @ 195

Am I asking for trouble trying this?

Thanks!
GG

I wouldn’t start them at the same time, give the pork a head start