First time with multiple butts

Use your normal timing, put the largest one on the lowest rack near the heat.

Put the probes in the smallest two as they "might" be done first (sometimes, multiple butts, different weights still finish pretty close)

Wrap and hold in an ice chest the FTC (Foil/Temp/Cool) method we mention frequently and they'll hold for 4 to 8 hours (depending on cooler)

Thank you. I was thinking about the PB positioning, and appreciate your comments on that.

SmokinOkie: I have one last question. I was planning on 6-7oz wood. Is that too much?

How much wood is subjective.

I'd stick close to what you normally do. It's easy to eat undersmoked food, it's hard/impossible to eat oversmoked creosote

For a 7-9lb PB, I normally use 3-3.5oz of wood. I have read that with more poundage that one should increase amount. Any comments?

It's all about taste, I have yet to oversmoke anything, when I cook a big butt or a packer I easily use 10 to 12 OZ's of wood. But I am talking a 17 or 18 lb chunk of meat, so size I'm sure matters.

Bubba: thanks! I have threee butts, averaging about 8.5lbs each for a total weight of 25.5lbs

I was going to cut back from 6-7oz, so maybe I will stay there!

bubba, maybe that works for you, but in 10 years of the forum, I'd say easily 90+% of the people would say that's oversmoked.

I'll never suggest 10oz of wood in an AQ, but if it works for you, that's why it's perfect. It gives you what you want for flavor profile.

I caution about TOO much wood the first time you try something of a change for amounts of wood. I've seen many a post of people coming back and saying they ruined it by adding too much.

My recommendation stands, keep it lower and maybe add a little, but never go wild.

Test it. Taste it and you'll know if it's enough to too much that you added. You can always add more next time.

We also didn't discuss the age or size of the wood or the type of wood. All those have a factor with amount and type of smoke.

I was planning to use 3.1oz pecan and 3.1oz hickory, all from Cookshack; each wood in one piece

That's why the first three words from my post, "It's all about taste". I don't have one of those fancy smoker's I just have a little SMO 025 but I wouldn't think you would have a big difference but you never know. The cooker might have some play in the results.

Sorry aboput taking so long for results.
Family doings including a nephew getting married this weekend.

Used 4.2oz of hickory/pecan. Put two smaller ones on top shelh overhanging the one that weighed the most.

Started at 200 for 6 hours, then 225. Removed all three at 190 within 20 minutes of each other - 17 hours later.

Foiled, toweled, coolered. Taste to me was smokier than I would have like, however the wife and my friend for whom I was making the PB's just loved it.

Interestingly, all the butts had a very hard and very dark in color , bark. I initially thought I had overcooked. By the way, all PB's were placed fat side down for the entire cooking time.

Compared with my other PB smokes, this one was not as moist as others. It is what it is, and unless someone has an idea, will chalk it up to the quality of the meat.

SmokinOkie: thx for your comments!!