Well... somehow we managed to pick up a pork shoulder instead of a boston butt. If I remember correctly, the shoulder will still work fine for pulled pork - correct?
Also, now that I've hauled it out of the fridge, I found it's in 2 pieces and has had the bone removed. I"m guessing each piece is 6-8 lbs. apiece. Other than losing some goodness by not having the bone, will anything else suffer from each piece being open in the middle (somewhat butterflied)?
Any adjustment to cooking times I'll need to make having both puppies on the rack cooking at the same time? I'm figuring each still cooks at around 1.5-2 hrs/lb @ 250 dome - correct?