I will be doing a pulled pork smoke for a group next weekend. My cousin bought 2 pork shoulders today for us to use. One was 17# and the other is 18#. I have never done this with such large pieces of meat before. The largest I have ever done is about 9#. We will be using our WSM 22 for this. I have 2 questions. Should I really plan on 36 hour smoke time for these things? Doesn't seem to me like that would be possible to let them in the cooker for 36 hrs. Will I be alright if I plan on 24 hrs? And second, I would imagine that I will not get that amount of meat on one rack of the WSM. How do you account for the difference in cook times between the top rack and the bottom rack when doing a LONG smoke like this will be? Thanks.