Chuck roll/shoulder/clod on WSM

Hi everyone,

Thinking about smoking a beef shoulder tomorrow on the WSM and I have a few questions.

-How big and for how long? I was thinking 8-10 lbs. Would the cook time be similar to an equivalently sized pork shoulder?

-What part of the shoulder? Holzkofp's had a boneless 26 pounder that included part of the neck, which end/section of that would be best for smoking?

-Should I have them tie it up?

-Rub suggestions?

-Smokewood ideas?

Any input would be really appreciated.

Thanks,
Cliff