I need to correct what I said. Every time I have cooked based on TIME, I have gotten in trouble. I now use a Maverick ET 732 to monitor my meat temperature. If i am cooking multiple meats as you indicate, I have a less expensive Master Forge that I use on the second meat type. My Backwoods Fatboy is very efficient and brisket and ribs are done much sooner than I expect. However, due to variable stall characteristics in pork butts, my limited experience with butts has been that they take longer than the calculated 1.5 hours per pound when cooked at 225. I am going to cook my next butt at 250-260 and try to shorten the cook time. But the whole process for me is based on temperature because I can monitor it without opening the pit to stick something in to find out if it is "as smooth as buttah".