Temperature is a really small part of this - it really is all about the feel. Probe it in a couple of places, if it probed like a hot knife through butter then it's done, if not, then keep cooking it.
7 hours is a long time to hold a hunk-o beef if it is really done. You may be better served to toss it in the fridge for now and bring it back up to temp as you are doing the burnt ends.
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