Thanks for sharing! A question: did you decide to pull based on temperature alone (200deg) or by how the meat probed?
I was wondering if a method like this would work on a brisket, since that was basically how I cooked a small chuck roast yesterday (first time to smoke beef for me). When done, I sliced it just like a brisket, and it was excellent. The kids kept saying it was the best brisket they ever had, even though I kept saying it wasn't a brisket. Anyway, I've been too scared to smoke a brisket (due to time and perceived difficulty), but your post gives me hope I can do a decent one.