Had a question for the people. I got a great deal on a Whole Shoulder. It is the Boston Blade and Picnic all in one with weighing in at about 23 lbs. The plan is to have it ready on Saturday afternoon after cooking on a new MES 30 inch. I know temp is what you go by and usually it is around 1.5 to 2 hrs per pound. The question is, should I separate the two or cook as a whole? My plan was to start off the smoke on Friday afternoon and wrap it early Sat morn around 1 to 2am. That way on Saturday I could pull it and let it sit for a late lunch. any thoughts?