Sounds like a solid plan, Bob. I've found that 2 pieces, of approximately the same weight, don't take any longer than one. I learned this by cutting briskets in half to fit my #1.
As far as injecting or not, no, you don't have to on a pork butt. Make sure you get bone-in Boston butts. The cut is superior for pulled pork, imo. There's plenty of internal fat & connective tissue to keep the meat moist. The brining process I used last week, however, took it off the charts on the moisture meter. I would recommend giving it a mustard/rub coating and letting it "get happy" in the fridge overnight, though.
When you put them in, watch temp and don't open the door until done! No wrapping, spritzing, fiddling of any kind necessary. You won't be disappointed with the bark or the quality of the pulled pork!
Whoever eats pulled pork, the way you're going to smoke it, will be amazed. The quality/taste/moisture/tenderness is way above what "most" people experience at your average BBQ joint. Believe me, you'll be a tougher critic than anyone else!
Smokester - thanks a bunch for the cudos on the sauce! My clan prefers over any others I've used, so that makes me happy to hear a good review!
