I currently have four Boston Butts in the smoker. I bought them in the other day and realized this morning that only three have bone in. The odd one out has a lot less marbling and just a thick cap of fat on one side. The meat seems to also be a lot . . . denser, I guess you could call it? A lot more solid, I guess. It is also cooking much slower than the others. I have a Butt that is easily two pounds heavier and it is about twelve degrees ahead. What kind of cut is it?