It shouldn't make a difference. Rub them both pieces down and smoke away.
They may just get done a little quicker thats all, If your making pulled pork smoke them to an internal temp of 200. Because they will be small pieces you may want To keep them from drying out by to wraping them in foil at around an internal temp of 160 to 170. When they reach 200. Take them out of the smoker.
Double wrap them in foil (if you already haven't) and then let them sit in a cooler packed with tea towels, or if you don't have a cooler you can just sit them in a "Warm" oven for a couple of hours, this will let the juices distribute. Then when your getting ready to pull them, open up the foil a lttile and let them sit out for about 20 minutes to cool to a point you can handle them, They should just fall apart at this point.
Good luck and try and post some Q-view of the finished product.