oops replied to the wrong post heh! The clod is up around the shoulder neck region. I have another that is 12.4 lbs. Evidently Kroger gets them on ocassion. You can also ask your butcher. http://www.butchertom.com/recipes/beef.html#top
I do them quite a bit. I love them. They are about 20-26 lbs and boneless. I usually cut them in half and inject/rub/and rest overnight. Ten smoke the next day for 12-14 hrs till they get to 200-205. I usually wrap them in foil at 175. They will pull nicely if you rest then after the smoke for 2hrs. I have tried the slicing too, It's ...ok, but not as good as the pulled beef in my opinion.
Looking forward to the results rich. keep us informed!