Welcome to the forum, it is a wealth of smoking knowledge all in one spot.
For most new people here, just as I was at one time, the first thing we had to get away from to have consistent smokes was changing our thought process, just as in your your statement "I’m trying to figure out cook times." The simple answer is "there absolutely no way smoking by time that consistently works." I always build in several hours lead time for large chunks of meat, actually usually smoke it the day before it is needed for a special event.
The ONLY way I and most everyone here can consistently have good smokes is to have an Internal Temperature (IT) sensor in the meat as you are smoking. Every piece of meat is different and will take various times to get to the desired IT to be done and tender.
To me, I find the 1-1.5 hrs/pound average be on the short side most of the time. Most of mine are closer to 2 hours, sometimes more. Then add in the "resting" time.
Myself, I have a Smoke-it #2 electric. I smoke virtually everything set at 225' all the way through, I take pork butts and briskets to an IT of 205' and then start poking them to make sure they are soft all over. Then the next crucial step is to put the foiled meat in a cooler covered with old clean towels to "rest" at least an hour or two, sometimes 3 if I have time. It will still be very hot to handle when you take it out 4 hours later which I had to do one time.
Good luck to you, and keep us posted on your progress.