Need some advice in regards to cooking times

Figure 2 hrs per lb.@225* to be safe. If they are done early you can wrap them in foil then a towel and place in a dry cooler. It will stay HOT for hours. I add either chef Jimmy's or soflaquers finishing sauce to mine. I like them both. Add a little at a time till it is to your liking. The finishing sauce just gives it another layer of great flavor.

I would put them in at the same time. If you have a hot spot in your smoker I'd put the bigger one there.

Yes put them in together figuring 2hrs/Lb with 2-3 Hours of CYA/Rest time. As Dave pointed out, wrapping those Butts in Foil and towels then going in a cooler will keep them hot for about 5 hours. When the little ones are done, 200*F IT, go in the cooler and finish the smoke. Here are my two Finishing Sauces, one Sweet, one Tangy, but either can be adjusted to your taste. The first recipe is enough for a 8lb Butt so you may want to make a Triple batch instead of a double. The Tangy Finishing Sauce should be enough for what you are making. Good luck...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Pulled Pork Finishing Sauce: Make a Double batch, Butter optional. If you are not Foiling just add the sauce to the finished Pulled Pork.

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 200*F for pulling.

At 200* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

De-fat the remaining Juice from the foil pack or pan and set aside.

Pull the Pork and place it back in the pan and add the de-fatted pan Juice and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

JJ's Finishing Sauce (Tangy)

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

I use a blend of Hickory, Maple and Cherry so the smoke is mild enough to be applied the entire cook. Most Fruit and Nut woods are also fairly mild. If you use 100% Mesquite or Hickory, you may find 2-4 hours is plenty...JJ

Sounds like a good plan. We'll be here if you need us.

Probe the Smallest. When it hits temp use an Instant Read  to see how close the others are. Then move the probe to the next biggest until it reaches the desired IT. You can just push the probe through the top of the foil and butt or leave an opening in the foil, insert the probe and close the foil around it. When you are going into the cooler to rest, drain and reserve any accumulated juices and either re-wrap or add an additional layer of foil and towels to keep the meat warm...JJ