Kurobuta collar?

[Nate L]

I'm going to order a brisket from Snake River this week and I'm curious about their kurobuta pork collar, which they also refer to as a "petite butt." I talked to Kim at Snake River who explained to me that their butchering (Japanese style?) produces different cuts than US butchers. I don't quite understand where this collar is--above and/or in front of the traditional butt??--but she said "the guys" there had used it to make bbq. [If I understood her correctly, she also said they're working on getting out a bigger shoulder cut for the summer competitions. That might be interesting...]
Anyway, I thought I might try the collar and see what happens. It's about 5 lbs. Has anyone tried one of these? I assume they're well marbled but I'm guessing that maybe they'll be a little less moist/fatty than a butt? This is just a fun experiment but I'd appeciate any advice.

 

[K Kruger]

They are well-suited to slow cooking with similar fat and structure to butt meat. Being Berkshire, it should be fattier still, as it should be better marbled than commercial industrial pork.

The collar is above and in front of the butt.

 

[Nate L]

thank you once again!

 

[Steve Cutchen]

Would you cook this to a lower temp and slice it instead of pulling?

Also, I wonder what the waste is. I end up with about 1/2 lb of meat per lb of butt...