So, my brother and I raise a few hogs each year for butchering. Usually do about 6. That feeds his family. My Family. Some kin folk, some in-laws and some out-laws. We've been using the same butcher for years and he's always done us a pretty solid job. BUT... this time, I think he must have been hitting the lightning water or something? I'm having a family gathering Sunday so I thawed out this "Pork Butt" not paying any attention to it when I put in the fridge to thaw. Now, I get it out to try out some new techniques I've been pondering and low and behold, I believe it's a rib roast???? Right? Take a look for yourself. Now, I'm not against smoking a rib roast. I just haven't ever done it. Plus, this crowd is wanting pulled pork. Wouldn't it be crazy to take this cut that far??? What can I expect for cooking times? Any advice or ideas... input of any kind will be appreciated.