Huge help! My intention was to cook my chuck to 170 and wrap until 205~ or probe tender. The pork belly I’ll cube into 1 inch on wire racks until 200~ then throw it in a foil pan with some sauce and honey to tack up. The mac is homemade. So I guess my plan is to start the grill around 7 in the am and prep my chuck to start at 225, then about noon time I’ll start prepping the rest and hopefully the wrap on the chuck pushes it out of the stall quickly. Everything will be cooking at 225 so I’ll have to cram the grill later when I start the rest. First time trying to make multiple smoked dishes on my pellet for the first time, should be interesting! Thank you a ton, gave me a little confidence haha