Ok so I plan on doing my 1st pulled pork this Sat. From compiling notes from this site ( I think) I got most of my questions answered. questions... 1... For pulled pork what choice of meat do I use. Shoulder / Butt? 2... For timing. I understand you need to allow 1.5 to 2 hours per lb. (estimate I know) the internal temp will tell you when its done. So if you get an 8lb piece you need to allow 16 hours. But instead of getting two 8 lb butts could you get four 4lb butts to cut your time in half. Any issues with doing this? I have plenty of room in the smoker to do this. Thanks in advance.