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Should I cut in half a 20lb Pork Shoulder

Just picked up my Pork Shoulder to do up on the weekend. Its a deboned shoulder @ 20lbs. I'm thinking I should cut it in half before cooking. 2 x 10lb. Plan on putting it in @ 8:00pm ~230deg. Want it to be done no later than 4:00pm next day. Any comments or suggestions? I also have a 8.5lb Brisket(all I could find) that appears to be flat only. I have not cut package open yet. Plan on putting that on ~midnight. I just want to ensure everything is done and I will hold it in a cooler till serving. 

Thanks
Russell

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