I just finished cooking some different meats under a similar scenario and my approach was to not worry about which would get done sooner, each piece got a probe and were dealt with individually. Said different they are done when they are done !!
To address your situation I would say the chuck would get done first. Regardless of your trying to get even thicknesses, pork butts are probably going to be thicker. If one gets done quicker, just cambro and hold while others finish. Good luck !!
If one gets done first, and it probably will, leave a thermometer in it while it's in your cambro. If it looks like it might go below 140*, put it in your oven set at the lowest temp. You should be fine.
St. Paddy's day only get's one menu from me, every year. Corned beef low & slow overnight with scrambled eggs & cheese for breakfast, Knocky Coddle and Colcannon set aside for the rest of the day. Pint after Pint, thank you. I am Irish, and I ain't apologizin'.
so yeah, what is that. Coddle takes the place of the beef, in cast iron, in the smoker. West-side.
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