3 butts work fine for what you want.
I normally need 2 butts to find quality chunks and peices that are up to standards. Just me.
Also, from the one you pull early, you can find some other fine areas to make slices from if you want.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.