I'm working with IBP pork shoulder on the heavier end. Last week I cut in half just to test and it turned out great. I'm using oak in an offset, it is the only wood in my area. Oak being as mild as it is, I'm thinking of cutting the butt into quarters and smoking, anyone ever try this? What was smoking time like? How did the smaller cut affect the texture and flavor?
I'm outside the US in an area where other woods are not available consistently enough for commercial use.