cooking for friends

[Roaster]

Have to cook a 55 pounds of top round roast going to cut to around ten pounders.Cooking 31 pounds of pork tender loin.these are around 7-8 pounders. Cooking boneless chicken thighs. Going to cook at 250 -275.I can cook at higher temps. 275 - 300 How long for each of these items. The want to eat at 5 PM I want to make sure i take the food off and let it rest. trying to give myself some leeway

[MI smoke]

Have to cook a 55 pounds of top round roast going to cut to around ten pounders.Cooking 31 pounds of pork tender loin.these are around 7-8 pounders. Cooking boneless chicken thighs. Going to cook at 250 -275.I can cook at higher temps. 275 - 300 How long for each of these items. The want to eat at 5 PM I want to make sure i take the food off and let it rest. trying to give myself some leeway

I just smoked some top round last week. Smoked to 130* internal temp (250* pit temp), and then put it on the grill to crisp it up some (160*). I then let it set 20min or so, and sliced it on my deli slicer across the grain. It was a little tougher than I hoped for. Next time I thinking about just putting it on the grill and doing it hot and fast to 150*.
Let me know how ya end up cookin it, and how it turned out. MY 2 cents ya need a deli slicer to pull it off.

[HFD26]

I've never had luck with top round on the pit. It always comes out tough. It's too lean with no fat. I believe a top round is meant to be braised in liquid until fork tender. Next time try placing it in the crock pot with a couple cups of water, some Mexican spices and slow cook on low for 8 to 10 hours. Serve on fresh, hot tortillas with a squeeze of lime, a slice of alvacado, and a little pico. Or, try it Italian style, add 1- 14oz can tomato sauce, 1 can water, a little sugar, oregano, basil, allspice, chopped onion, and chopped garlic. Cook same as above, and serve on a toasted hoagie bun with roasted red bell peppers, and Mozzarella cheese on top. Just be sure the liquid is at least half way up the side of the meat in the crock pot. Anyway, that's just my opinion on top round. For the pit use brisket, and if you can't find brisket up your way, try a tri-tip, or a chuck roast. Good luck.