Pulled pork and chuck roast advice

Mantoothian

Howdy folks! Having some people over this weekend and planning to do pulled pork (~7.5lb boston) and pepper stout beef (2x 3.5lb chuckies). I would like for the pork to be done around noon or so to allow for some FTC rest time, but I'm struggling with how to pull off both cooks simultaneously. I have a LBGE with 2 cooking grids, so fitting all 3 cuts on at the same time won't be an issue, but just wondering if anyone has advice on how to time these 2 cooks together.

bhedges1987

I'd start early so you can FTC if need be. Yesterday my 7.5 lb took 16.5 hours and that's only because I was forced to wrap and bump the temp up to 325 for 45 min.  Put the pork on the bottom grid, and roast on the top whenever you need to start it. 

Gunnar

The Pepper Stoudt cook is a solid 6 hours but that's letting the grid temp go to 350 once the internal meat temp reaches 165....going to take longer if you hold a lower grid temp with the pork.....FTC is probably a good idea for this combo. The pork can hold awhile in a cooler.

bg_easy

Double cooking this weekend as well and I have the pork butts going right now to allow for an unobstructed cook on chicken and ribs for Sunday.  The pulled pork heats nicely and nothing is lost on moisture/flavor if done outside of a microwave - just my opinion and strategy.

lousubcap

Based on your dome temp figure out the pork cook time (ball-park) and add 2-3 hours for margin/FTC.  Then put the beef on when around 7-8 hours (if running in the 260-290*F range) out and all should be good.  As above the beef is fairly predictable in the 6-7 hour window at the above temps, the pork-not so much.  FTC is a great way to ease into the finish-line without stressing to get the cooks finished.  You can FTC the whole cook.  FWIW-
Make sure your dome thermo is calibrated.