I am preparing to smoke a large (14lb) pork shoulder that I cut in half to reduce the cooking time. I have a lot of people showing up tomorrow and the food is supposed to be on the table by 2PM so I don't want a 28 hour smoke.
My question is how much air space should be around each piece of meat. I would like to place both pieces on the same rack in my MES 30 (W/AMNPS) and it looks like I will have a soliud inch to inch and a half around both pieces all the way around. Is that enough?
Alternatively I could stack them but one would then drip on the other the whole time. Not sure if that is the worst thing ever, but I was wondering what the prevailing wisdom is regarding this issue.
Thanks in advance!