Hello everyone, I was hoping some folks could weigh in and help me out. I was at the local bjs the other day and saw a 6.5lb hunk of beef labeled "shoulder muscle 2" was reasonably priced for beef so I grabbed it......although I'm not exactly sure what I have here, it's not a chuck roast I know that, perhaps a section of the clod.....anyway Im thinking about cooking it on the wsm, but I'm not sure which direction to go, I don't smoke beef often, and I'm uncertain of the characteristics of this particular piece of meat....should I go brisket method (smoke til 165ish IT, then foil) should I treat it like a roast and leave it medium rare? Should I make pepper stout? Anyway, planning this cook for Sunday, any advice is appreciated!!