I was pawing around in the freezer and found a Wally World 7.5 # pork butt roast. I'm not sure if the bone is in there or if it is even what I consider a "pork butt". Anyhow ,my question is I think I want to SV this baby after thawing, ideas on times and temps. I was first going to smoke for 6-7 hours and then SV but the fish are biting and I won't be home to tend the smoker this week. Baldwin's chart /book says to cut everything to 70 mm or less so it wasn't helping me on this SV as I want to leave it whole .Please throw some ideas my way! CM