I am getting ready for my Christmas Smoke. Will spread the rub tomorrow night and start the smoking about 10:00PM on Christmas Eve. This year will have 9 racks of Ribs, 17lb Pork Butt, 8lb Chuck Roast and 8 large Chicken Breast. Got a quick question on the pork butt? Normally I cook the butt in one piece. Will it make a big difference if I cut the butt into 5-6lb pieces as long as I remove them at the 195-205 degree range, rap and place in the cooler? I wish you all a Season Greeting! Ho yes, I will post with lots of PIC's after Christmas.