That is a Bone-in Loin Roast from the back end. It is the equivilent of a Beef Short Loin, where T-bone and Porterhouse Steaks come from. The muscle along the bottom of the pic is the Tenderloin, lean and tender, dies out easily. Then there is a T shaped bone thru the middle and the Loin Eye muscle on the other side. The half where the bones curves there is alot of bone compared to meat and may take a little fancy knife work to get the meat off. The best way to go is smoke at 225*F until an IT of 140-145 then rest. You can take these to 200* and pull it, but you will need a lot of sauce to make up the lost moisture. I would go with the 1st suggestion. It will only take a couple of hours to get to temp. Apply some Rub, and wrap in Bacon if you wish... Good luck...JJ