What do you think of this idea for cooking the whole thing? Please keep in kind this is untested and I just made it up right now sitting here at my desk, so it may have no merit whatsoever.
Get some butcher twine and truss the whole thing up in that attractive crosshatch pattern that you often see. Now get a handful of those bent-V shaped metal clips that you use to fasten a tablecloth to an outdoor picnic table with. Clip the long straight edge under the trussing all over the sides of the clod.
Now take the top rack out of the WSM and put the whole thing on the bottom rack. The idea is that the metal clips should hold the meat off the sides of the WSM while it cooks.
Like I said, take it with a grain of salt.
BTW, I'm very envious. We almost never see clod up here in Canada.
