Some advice on my first Clod Beef shoulder

[njsmoker]

Feeling adventurous, I bought a 21 lb Clod that I plan on smoking for a party. I have smoked many briskets and shoulders in the past, but my main question is could I cut down my cooking time if I cut this beast in half w/o sacrificing the quality? If so, should I cut it dwn the middle or cut it length wise?

Any experienced smoker vets guidance would be greatly appreciated so I do not screw this up.

Thanks guys and stay cool out there.

[k.a.m.]

njsmoker, my son-in-law and his team cooked 12 clods a couple of weeks ago for a chamber event. They averaged 19lbs to over 20 lbs. they cooked them to an internal temp of 170 ° and then wrapped them until they reached 200° internal. The cook time was right at 15hrs. The cooker averaged 225° to 250°. I hope this helps. I am not sure about cutting them down to speed up the cook but it should work.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker