My neighbor just got his XL a few weeks ago. I have had my large since October. I have done a good number of Butts since I got mine and all have run pretty close to the 2 hour rule and even longer.
My neighbor has done 3 butts so far. 5lb, 8 lb, 12lb. All have finished in record time. And I mean quick. we're taking 8 hours or so. He tells me that the temp has been kept between 225 and 275. When his polder has been registering 190+ he pulls. After letting them sit he pulls the meat only to find they don't quite fall apart like they should.
Since I dont have a XL I don't have the experience to know it's ins and outs. Does the XL typically cook things quicker than a large?
I suppose it could be the meat he has bought so far, but there is no way that as 12lb butt should finish in 8 hours even at 300 degrees let alone 225 to 275.
He swears that there haven't been any temp spikes while he has been cooking. He hasn't calibrated his dome thermometer yet so we are going to do that tonight. But, could that make such a drastic difference?