Just noticed this thread, hopefully someone still is looking. I did one, or part of one this past weekend. It weighed a whopping two pounds. The guy at the meat shop told me the largest he could get would be about 6lbs, nothing like you get with beef. At $8.85/lb two lbs is all I wanted to experiment with so I took one of his smaller ones. It had basically no fat on it, just a see-through cap and very little marbling..
I rubbed it with just Montreal Steak Seasoning, smoked it with hickory at 250 for about an hour and a half and then wrapped it and left it on for another hour and a half up to an internal of 200. I pulled it off mt Weber, rested it for 20 minutes and opened it up. To my surprise, there was quite a bit of juice in the foil. Flavor was fantastic, a little tangy and gamey compared to beef. Texture was a little dry, and tougher than my usual beef brisket but very edible.
I'd do one again if the situation presented itself but I'll try mesquite and closer to 200 degrees next time.