I’m sure the butcher saw a newbie and got rid of a less than stellar piece of meat. I trimmed it the best I could last night and let the dry rub sit on it 7 hours. I smoked it low and slow today till it reached 195 and let it rest for an hour. There was a LOT of fat rendered out and it still had a streak of fat in the middle, but it was very tasty! I’m going to take the above comment and buy a better cut of meat from Costco next time. It’s only me and my husband so I’m practicing on smaller cuts to learn some of the basics. Thanks for your advice and kind words.