Prepping for first smoke.

[DivotMaker]

Between the two, they weighed 6.75 pounds.  I didn't think to weigh them separately, but they looked to be pretty evenly sized. 

We smoked them at 220° F.  We set the target temperature at 180° F.  Were you smoking them to slice, or for pulled pork?  175 for sliced, 195 for pulled, should be your target temps.

We estimated that they'd take about 5 hours, being about 3.5 pounds each.  It actually took about 12 hours.  One finished a little sooner than the other.  There's your problem.  3.5 lb pork roasts (you probably had picnic roasts, not Boston butts) will take WAY longer to smoke than larger cuts.  Had that been a 7 lb butt, it would have taken around 7 - 10 hours.  Funny thing about small cuts; they take about 3 times as long as big ones!  Next time, get a bone-in Boston butt in the 8+ lb range.  You'll be glad you did!

We did set them on the same rack, but there was space between them, a couple of inches, I'd say.  They were also on the top rack, with probably three to four inches of head space.   Good.

We didn't open the door until the first one indicated that it was done, we removed it, and let the other one go until it registered as done.  Also good.  Your problem was the size of the roasts.

Next time, try a larger bone-in Boston butt pork shoulder for pulled pork.  Nothing better, and 8-10 lbs is the way to go!

[Hog Wild]

We've had really good luck with picnic cuts in the past, but the grocery store kind of screwed us with this one.  What we bought LOOKED like a single cut of meat, but when we opened it up it had been cut in half. No idea why.  An unfortunate side effect was that each half was unbalanced and the fat caps were tilted and off to one side.  Overall, it still came out great, but the meat closer to the fat caps was definitely superior.