Went shopping yesterday and it looks like either there's a shortage of pork ribs and shoulder butts or they're making room for all the hams and turkeys.

I found the local Kroger flier and see they have "Steak Ready Pork Butts" which I'm sure are the typical Boston Butts but is this a new thing? Do people slice them and grill them up like an eye round or strip steak? Maybe I'm missing out on something here.

Have you seen this or tried it?

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is it boneless? how else would you slice it without a meat saw? Like the concept tho

With the bone in like a T-bone steak. I looked it up and see the butchers cuts them for you with a bandsaw, most are cut to 3/4" but it varies. It looks like these are popular in the Midwest. They can be grilled or smoked or any combination of the two.

Never bought one of those. Would love to try it one of these days.

I would sous vide that sucker for a couple hours at least...dependent on size...then sear it on grill. I'd love to try it.

What will you season it with?

Just salt n pepper for me, vac sealed the night before. Then on grill i like a 50-50 mix of bbq sauce n balsamic vinegar when we grill the thin pork chops...i like a tangy sauce...... but for this cut I'm not sure...never tried. To me roast pork has great natural flavor.

Well this is crazy. I bought an 8Lb butt and was going to try a low and slow without foil at 200f until 160 internal then bump it up to 225 until done. Tossed it in the smoker at 2am this morning and it started hitting the stall around 8am at 160f..... and there it sat until 5pm with the temp only rising to 170. I couldn't take it any longer so I wrapped it in foil and now 17 hours after starting it's finally up to 185.

This will be an 18 hour smoke for this thing. I measure the smoker temp at grill level same as the pork. It's very humid here with light drizzle now. If I didn't wrap it I expect it would take 24 hours.

Unbelievable.

I've been thinking about adding a small recirculation fan to make the smoker like a convection oven and limit any hot/cold spots.

Update: Well worth the wait, next time I'll start much earlier. After 18 hours I pulled it from the smoker at 193f because the temp probe went in like warm butter. Pretty much all the internal fat had rendered into perfection while retaining full moisture.

You are patient for sure...lol...sounds delish!