The wife brought home a big piece of pork for me to smoke for thanksgiving this weekend. I'm not sure what the cut is called but it has the loin, ribs and belly all together. My biggest question is how to go about smoking it so that all the parts reach their ideal temp together and what the approx cooking time would be at 250ish degrees. Any suggestions for prepping the meat, cooking techniques or even seasoning would be greatly appreciated. If it helps I am using a 20" horizon offset smoker.