Longer cook for more meat?

Toxarch

I'm cooking a 17 lb brisket and two 7 lb pork butts on Friday. Planning a long low and slow on the LBGE using an AR. Figured 225 for 20+ hours for the brisket so it's ready for lunch Saturday. Not going to turbo the butts since there's a brisket on the egg so planning to low and slow those with the brisket. Will the extra meats add to the total cook time? Separate meats so I'm thinking the extra meat won't matter. One big piece of meat would be different. 

I'm using a Stoker so temp control won't be an issue. Filling the lump to the max so it doesn't run out. I can bump the temp in the morning if needed.

Foghorn

Extra meat won't matter as long as there is some air space between the hunks of meat. Make sure you are fully loaded with coal before you start. It takes a little more fire to hit your target temp when you have that much cold meat on the egg. And be aware of the possibility of a big cold hunk of meat affecting your dome thermometer reading. This is one of the rare cooks where I would use a thermometer at grate level. 

Toxarch

Thanks Foghorn. I run a dome probe and a grate probe so I can keep an eye on both. May switch it to dual grate probes for this cook.

Tinyfish

Should not be much longer then normal.