I have done several 8lb-10lb boston butts now and have had great results. Next weekend I'm going to be putting two 8lb-10lb butts on the MES for a Christmas party. I am curious if I should allow for some extra cooking time because of the amount of meat that will be in the smoker? I always go by the internal temp of the meat because from experience, they all cook a little differently. The party starts at 6pm so I plan on putting the meat in at 4am and estimating a 4pm done time. Then I will be putting them in a cooler for a while until the guests start arriving then it'll be time to pull and serve. This is the plan but I am open to any and all suggestions. Thanks!