Thanks, I'm thinking about splitting them in half - the Amish market where I shop only has boneless butts, about 6-7 lbs each. Maybe I can get 3 halfs on one shelf or I can do 2 one day and one the next and reheat.
Not a problem I expected to have - I got the 2d as I live in a townhouse and have gotten complaints about my old tube smoker, so I wanted something that would do less smoke...
Gregor, forget the Amish market's bonless butts, and go find you a bone-in Boston butt! You, and your diners, will be much happier. Do you have access to a Sam's, or butcher shop, where you live? Boneless butts are not as predictable, or good, for pulled pork as the bone-in Boston, and cutting them that small will be a challenge to smoke, as well! Anything less than 7 lbs can take up to twice as long. Don't ask for the science behind this statement, just trust the experience that knows it's true.
Go find you a big 'ol 8-10 lb bone-in Boston butt (make sure that's exactly what you ask for), and live the Southern pulled pork BBQ dream!