My wife was out at the butcher's, and I know I probably should have gone to explain more clearly the appropriate cut.... but... it didn't work out too bad.
I gave her a list saying "Pork Scotch - Boston Butt"
She ended up coming home with 'easy carve Shoulder'. Basically like a pork butt, but, tied up with the bone and sinews removed (so the fat was scored to make crackling and easy to roll and tie up) .
I've rubbed it tonight (with a yellow mustard and a basic dry rub recipe) and can't wait to do my first major smoke tomorrow.
Plenty of pics to follow!
Also, seeing as though I'm addicted to this site, I also made a dipping and mopping BBQ sauce (using ketchup for sale at Woolworths... never would have seen any ketchup in Australia 5 years ago in Woolies or Coles <mainly Tomato Sauce>, now they are making their own brand!)
There were a few things we can't readily get here, (like celery seed, only celery salt, same with onion powder) but then again... it might be up to me to go searching in the right places.
And I purchased a king of the cut board and jerky gun from Cabelas.
On, On to the smoking!
Letting the 'Butt' marinade in the rub overnight and will start the low and slow 10 hour journey tomorrow!