Smoked Waygu Shoulder Clod

I think I'll try smoking one of those. I assume my meat processor buddy can get me a whole shoulder clod because that is not a typical cut you usually see. I don't think I would trim all that fat off like he did in the link. This should basically be the beef equivalent of a pork butt (shoulder). The fat can always be cut off later but you can't replace all that fat/flavor/moisture if you take it off first.

Lately one of my favorite steaks to grill has been the flatiron. That comes out of the shoulder/chuck and is very flavorful. I bet smoking this whole thing will be awesome.

 
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