Boston Butt Rib like Brisket---the best name I could come up with.

I had the butcher cut a Boston Butt to make it flat (like a spiral cut) - ended up being a slab of meat about 2” thick, similar to a Brisket.  I had to cut it in half because it was too big for the Egg.  I seasoned it like BBQ Ribs with yellow mustard and generous amount of Touch of Cherry.  I also tried something a friend recommended… I lightly coated the already seasoned meat with a thin coat of crushed Butterfinger candy bar. The bark was AMAZING- thick crunchy dark Bark.  It was not hard/tough, just thick and crunchy.  Not sweet at all. The meat was very moist under the bark.

Smoked it at 230-260F for 5 hours.  It was a blend between rib-meat and a very tender pork tenderloin- with pulled pork flavor. Really amazing. I cut it across the grain about ½ thick to serve.   Everyone liked it-- and there were no leftovers-- which was a suprise--So it was a success.  I will play with the time +/- and hour to see what effect it has.