My local Smart & Final was out of boston butts, so I bought a cryovac of "Cushion Meat". A quick googling said it was good for pulled pork, so I got it.
When I went to put the rub on this morning, the meat was actually in about 5 large chunks of roughly equal size. The whole weight of it was about 8 pounds.
Now normally I would cook it on my egg at about 225 for 1-1/2 hours per pound, so 10-12 hours (overnight). But with it in 5 smaller chunks (that I can't put back together very well), does that drastically change the cooking temps?
I was planning on cooking two boston butts of lechon asado at the same time (for the Girl Scout Tasting Bee), but I think the timing will be different now. Anyone have advice?