Was wondering thru the meat Dep't looking for a turkey breast, and found a beef shoulder clod for $2/Lb. 14.6 lbs. Have never seen one up here in MI. Large fat cap- interesting looking. What's done with these usually? Slice? Pull? Looks capable of both. Trim like brisket as far as fat cap thickness? Appreciate any feedback. Gonna try to get it done today, as far as trimming/rubbing anyway.