One thing to note is that X mins per pound only really applies to "whole" pieces of meat, such as a butt. The calculations work because of the fact that as the weight increases, the overall size increases as well, including the shortest dimension.
What I mean by this is that a Boston Butt has a standard shape. A whole 12b butt will look just like a whole 6lb butt, only it will be longer, wider and most importantly, thicker. Same with a 14lb packer compared to a 10lb one, or a 18lb 7bone Ribeye compared to a 12lb 7bone ribeye.
This isn't the case with a portion of meat such as a partial flat from a brisket or a 3 bone section of a whole ribeye roast. You might have a 2.2lb flat that is 8" long x 7" wide and 1.5" thick. Someone else might have a piece that's 8 x 5 x 2.1 that also weighs 2.2lbs. Yet another brisket might be 19.5 x 8 x 1 and also 2.2 lbs.
All three of these portions of brisket weight 2.2 lbs, but they will each have different cook times, leading to vastly different numbers when looking at "X mins per pound". It's one of the reasons why you'll see "EMERGENCY threads" where someone will wonder why their 2.2lb brisket flat has been on the smoker for 8 hours and still isn't ready.