I prefer clod mostly because of flavor. I find it has a much "beefier" flavor. At the point of probe tender, I also find that it still has the ability to be sliced more so than chuck roll. I have seen clod as small as 13 lbs at RD, BTW. I have never seen a chuck roll that small. I have also cut larger clods in half or even in thirds with no issues. The meat is pretty consistent from end to end. Honestly, both of them benefit greatly from braising.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS