Originally Posted by javahog2002
My experience is that this in not true. When I load my cooker with 6 - 7lb butts, it takes a lot longer to cook them than 1 - 7 lb butt.
Do you monitor your temps closely? I only ask because I wonder if having that amount of cold meat in a cooker would work as some sort of a heat sink and make it so you have to wait longer (or open your vents more) to get up to the same temp as if you only had one or two butts in the cooker. Theoretically, I would think as long as the butts aren't touching, if everything else remained constant, the cooking time would remain the same. That means something else must be going on so that all other things aren't equal.