I do not compete and have no plans to either, but, I was intrigued that somehow collars would be an advantage in cooking for a competition. Got me to thinking it might be a better cut to cook at home. I started looking into it and from what I can gather, it is just the upper portion of the whole shoulder cut and is the part of the shoulder from the blade bone upwards to the top of the spine. It appears to be both part of the whole shoulder and at least, in part, a portion of the whole Boston Butt cut. Seems that in terms of description it absolutely meets the requirements for competition, it also seems to offer no real advantage for cooking at home from a normal butt.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."