I was at Homeland today and they had 2 cryopacks labeled Boneless Sirloin Butt, Packer Trim, Select. They had a nice fat cap and it looks like there's some good marbling. They were selling for $1.99 a pound and the one I got was just under 14.5 pounds.
Can someone give me some information about this cut? In my opinion, if it's meat, you can smoke it, but some come out better than others. I'm looking for some info on the cut of meat, cooking temp, how long to cook, etc. Should I cook it like a pork butt, or is this more like a roast that I'll want to take out when it's med. rare?
Thanks for the help