I live in Japan, and most of the affordable meat that I see at the supermarket is already sliced. Every once in a while, I head to Costco for a 4-to-5-pounder, or I'll find something nearby at about a pound or so, but sometimes, all I can find is sliced, like this: I've cooked this in the crock pot before, but I strongly prefer cooking outdoors on my ECB. I was wondering if anyone had some suggestions for smoking/grilling this. I'll probably give it a shot tomorrow. Here's what I have at my disposal: Hardware: ECB crock pot plenty of lump and Kingsford blue butane culinary torch a 15" gardening grate to keep anything from falling through: Software: cherry chunks/logs hickory chips (very fine) hickory pressed sawdust bricks (suitable for cold smoking) 1.5 lbs. of thinly-sliced pork shoulder (not as well-marbled as the stuff in the photo, unfortunately) plenty of ingredients for sauces and rubs My first idea is to coat it with my usual rub, maybe shake-n-bake style, then spread it out over the grate, smoke it at 225-250 over a water pan, lump and cherry, spritzing with apple juice often. The problem is, it'd be near impossible to cook to a particular temperature, right? I'd have to go by sight alone. Any ideas? I'm really hoping to make this work. I'd like to make sandwiches out of this, if possible.