Chuck clod and roll are large front shoulder cuts. In Texas clod is the beef served in place of brisket in a lot of BBQ joints. You can take roll or clod off at 180 internal ans slice across the grain should work real well with great beef flavor. The shrinkage is 25 to 30% instead of 50% plus with brisket. Clod and roll is the beef of choice for my beef when vending.