Smaller pieces=shorter time??

I've seen that the rule of thumb for a bbq pork shoulder is typically 1.5 - 2 hours/pound. Considering that you pull it all apart at the end, is there any problem in cutting the shoulder up into many smaller pieces to speed up cooking time? I figure that a 4lb shoulder cut 4 ways could be smoked in 1/4 the time. Or am I not up to speed with bbq science yet?

Rather quartering, try seperating by muscles.
You will get it done quicker and more bark.
8 hours for a 4 pounder, cooked to 195-205*
internal does a great job.
Your call, let us know what you decide and how it turns out.
Jim

I've cut boneless butts in half lengthwise and had good results. It will definitely cook faster. Have never quartered because that seemed maybe too small. Let us know how things turn out!