Cook time will remain the same.
Make sure that the butts have at least a little space 1/4" betwen them to allow for proper heat and smoke flow.
You would only need to rotate the meat if one part of the smoker seems to cook a lot hotter than the other, but if it seems rather well regulated you will be fine.
Wrap your butts in foil (double wrapped is best) at 160-165, bring to 205 and pull from the heat. Wrap in a towel and put in a cooler (or oven) for at least an hour but I have had them set for over 6 hours and was still well above the danger zone.
Take out, pull it and add some of SoFlaQuers finishing sauce for an extra bit of goodness.http://www.smokingmeatforums.com/for...ishing&page=21
oops, didn't realize this was in Roll Call, so a belated welcome to the site Greg.