- Joined Feb 26, 2009
I am smoking about 75 lbs of chuck roasts and 25 lbs of pork butt this weekend. It has to be ready to serve around noon on Saturday. I am pulling them for sammies and know the temps they need to be but I'm wondering if anyone has done some that are around 8 lbs each. I am using Louisianna pellet smokers at around 225 deg. How long do you think they will take. I don't want to have a large crowd of people waiting around for lunch. Thanks for all your help!!!