4 butts in a 55?

We need more info. What temp did you cook at? Weight of the butts? You could have bumped the temp up on the smoker to get over the plateau. Did you open the door to rotate the butts on the shelves? As Smokin' says "They're done when they"re done". In my experience a full load doesn't add appreciably to the cook time.

That's a common temp for the plateau. And the plateau is a function of the meat--not the smoker, size, or load. In a pinch you can crank the heat or wrap in foil to accelerate past the plateau, but it's best to just let it go. Give 'em the time they need.

I've done 6 butts in my Smokette, could have squeezed in one more per rack (9 total). I put mine in at night before I go to bed. That way they can have all the time they need, and I can hold them in the cooler for dinner or the big event.

Hmmmm, I just experienced roughly the same thing. I smoked two 6lb butts in my 008 set to 225 and it took nearly 15 hours to reach 175 internal temp. Never had it take so long but this was the first time I placed them both on the same rack, I usually use two racks. I'm thinking it just may be the circulation of heat that caused the longer times.

Like Dennis said.

The small cookers seem to cook better full.

Is an independent temp probe,reading the same as the cooker says?

Stick them in at bedtime,set cooker to run at 235�,don't open door until it says 195� internal.

Allow two hrs/lb,but should be less.

Give us more info.