I decided that cooking up a whole hog for the Labor Day weekend would be fun, so I did all sorts of internet research and decided to try the cinder block pit method, which requires a whole hog that has been butterflied so that it will lay flat and cook evenly. Long story short, I told the farmer that I needed the spine and skull split so that it would lay flat, he passed these instructions on to the butcher, and I called today to learn that my hog has been cut into two pieces right down the spine. So, my question for you esteemed experts is, do I need to adjust my cooking strategy to account for this change in porky presentation? Right now, the plan is to throw it on at 250 degrees and cook it until the hams reach 190-200, rest for 30+ minutes, and start picking. I can't imagine that there will be much change now that it's in two pieces, but I want to double check before I do something foolish.