Few questions comin here. I'm doing a pork shoulder this Friday for my boys birthday party on Saturday. This is only the 2nd shoulder I've ever done. It's a 15 lb shoulder. Can I cut the shoulder in half and do the smoke like it's two smaller shoulders? My thought is a little quicker cook time...not a good idea or is it fine. Since the cook will be done the day before and put into serving trays overnight I'll have to warm it up before chow time on Saturday. What is the recommended temp and temp so it won't dry out but still be warm enough to serve? This will be the first time I'm serving anyone my cook other than the wife n kids. It'll just be immediate family so I can remind them all of the meals they've messed up before if it turns out bad.