Darwin, thanks for the cut chart, and also for the 'shoulder blade roast' term.
I googled that and got some good info back, meaning that I can now talk to UK butchers who aren't down with the US terminology, and be more specific about exactly what I want.
I have a feeling that there are good, helpful butchers countrywide, who are willing to give you exactly the cut you want - even if it means booking ahead, but you do need to search them out.
Wholesalers also seem like a good connection to have if they know what you're talking about when you want a Boston Butt
Danny, you raise an interesting point regarding the pulled or the sliced joint. At the moment,I am drooling over the pulled pork, and will need to get my fill from that style, before moving onto the sliced meat, as I have grown up with sliced roast pork. That said, I do like the idea of preparing a typical sunday roast pork, using the smoker for both the meat and the vegetable, but that is several 'smokes' down the road.
Wade, your local supermarkets are better than my locals lol - regarding buying from the meat counter anyway :) However, I shall look at some of the pre-wrapped joint to see what's on offer.
Regarding fat, on either pork or beef, there seems to be 2 camps with one leaving the fat on until after cooking, and others that will remove almost all the fat prior to smoking. How significant to the smoking process is it to leaving the fat on? Does it make the difference between a dry and a succulet, moist cooked product, or is it more a personal choice?