Posting because I appreciate the help I'm getting here.
This was about 4 hours at around 240°F (18.5 WSM with foiled water pan) which got me an IT of 117°. After resting for a bit I tried to sear on a screaming hot kettle but had almost instant grease fueled flair ups so that didn't last long. My rub of salt, black pepper and coriander did not disappoint.
No plated pix. We were ready to eat and the grilled asparagus was getting cold.