So I've read and understand and agree that longer time on the smoker (low and slow) creates the tenderness for meats in general and especially when trying to pull pork. So a 10lb shoulder getting to temp in 8 hours likely won't be as tender/juicy as the same shoulder to the same temp but done over 16 hours. So let's say I have a much smaller shoulder I want to use for pulling. I've done larger ones but not a small one yet. I currently have a 5 lb shoulder from a pig I had butchered. Compared to let's say a 10lb shoulder, do I want to back the temp down so it still takes the same length of time (~16 hours) to get the same tenderness/juiciness? My thoughts are the smaller cut is going to get done quicker so it will not sit on the smoker as long as the larger cut so it won't have that time to break everything down.....or am I off base here?