Welcome to the world of smoking....
There certainly is nothing wrong with cutting a butt in half, it wouldn't be equivalent to cutting a turkey in half or slicing a 2" thick ribeye steak so they were 1" steaks. But again I sort of crave the idea of smoking big cuts of meat,letting that low n slow process work to render out fat and break down all that connective tissue which takes many hours of lovin smoke care. Of course there might be a sacrifice in time and some sleep, hell I use the MES smoker equivalent to a smoker on training wheels, but I still have to tend the process and put in wood, check temps, etc. The payoff 13 or 15 hours later is piles of yummy Q's pulled pork. But hell when I was young, I also climbed San Jacinto Peak 13,000' from the valley floor in Jan right after a huge snow storm, I could have rode the tram, both ways would get me to the peak. I did ride the tram down though :)
Each to their own, do what you gotta do...
Q cooker = not willing to lose more than 2 hours sleep for great tasting Q out of his smoke pit. Generally fair weather Q smoker.
Q enthusiast = willing to lose 2+ hours of sleep but not more than 5 hours for great Q from his pit. Will smoke in some extreme weather,
Q fanatic = Neither hail nor snow or rain, all nighters with no sleep, will keep this guy from working his pit to turn out great Q.