I want to smoke some Beef Shoulder on my WSM, but from what I've read, the weights are MUCH more than my wife and I could ever handle. Is the method for smoking basically the same for 1 4-5 pound piece as it is for a 10-12 pound piece?
There shouldn't be much difference with the smaller cut. Follow the same basic guidelines given for the hunk and you'll be fine. It's been a while simce I've smoked any beef chuck but I seem to remember it took in the neighborhood of two and half hours per pound to get to the pulling stage.
And be sure to catch some drippings for defatting and adding back to the pulled meat.