1- 3.5lb porketta roast 1- 3.5lb beef/pork roast. Tied together with the butcher's net They are both preaseasoned. The beef/pork roast with something called Witt's Old Smokehouse seasoning. I plan to put both on the smoker (snp) Monday. The porketta I would like to serve sliced but I am thinking the beef/pork roast would be nice to pull and serve up as sammiches. So any advice on temps both smoker and internal meat temps would be appreicated. Thanks in advance!