Time for pulled pork

Yep, average weight. Your smoker doesn't know if you're putting in one or three butts.

Too tag on with Andy, they cook a few minutes quicker or that's been my experience.

Like the good cooks above said.Having a little more of a load,the cooker keeps a more stable temp ,if you have to open the door,etc.

I found in your profile that you are using a smokette,so you are about at its max cooking weight.

You might think about placement,to be sure you don't block airflow.It usually works well to place your largest butt fat down on the bottom rack.If you are using a probe thermometer,many cooks will place it it in the smallest butt,as it may finish first.Since that is a large heat sink for your cooker if you are starting cold,many cooks will run the cooker between 235º-250º.

Hope this helps a little.

Good point on starting cold. I usually preheat cooker until it's smoking really well and close to set heat point.

I have done 30ish pound in my smokette many times, I usually figure about 12-14 hours. and have never had any issues, I put the largest on the bottom and try to put the other 2 above it, they will shrink up and you will get better air movement as they cook.

I try to get meat out of the fridge for an hour or so before putting them in a cold smoker.

I started in a Smokette, moved to an AmeriQue, and am getting ready for my maiden voyage in a SM260 next Sunday. I have always figured on 1 1/4 hour to 1 ½ hour per pound for brisket and 1 1/2 hour to 2 hours per pound for butts.
I don’t know why butts take longer than briskets, but I’ve found life is easier if you don’t argue logic with what works.