How does cutting a pork shoulder affect cooking time? I have an approx. 10 pound pork shoulder that I would like to smoke on a charcoal grill. Recipes commonly list that you should smoke a shoulder for about 60 to 90 minutes per pound (depending on cooking temperature and other factors).
How would cutting this 10lb shoulder in half into two 5lb shoulders affect cook time?
Would it simply divide the time needed by half or is there a sort of &quot;curve&quot; that decreases cook time based on size? Any tips for how to properly divide the shoulder?
edit I do have a nice, digital meat thermometer that I'll be using to determine when the cut is actually finished. Cooking time is still important though, so I can get a rough estimate about when it'll be finished and ready to serve (give or take a half hour or so, hopefully).
Cooking by minutes per pound is far less accurate than using a thermometer.  The challenge with a pork shoulder is that it is made of of different muscles.  So, timing could certainly depend on which you are cooking...and, when using the charcoal grill, obviously the cooker temperature is going to be a factor.  So, get a good thermometer and rely on that.  Use the shorter end of the time estimate for an indication of when to check the temperature.