Welp, always nice to be the guy that doesn't know what cut of meat is right in front of him. I'm an idiot.
New plan.... Adapt and overcome!
8 hour marinade with red wine-ish mixture/garlic cloves/pepper/, indirect cook snake-method (cause it's her birthday and she isn't going to be too happy if I'm running down to the grill every 20 minutes) with the intention of slicing rather than pulling. Maybe a sear at the end.
Questions: Temp and time expectations? Minimum internal temperature for tender and delicious?
Everyone says this has to be done to 190-205 to work, but I am trusting this beef is exceptionally better than the avg cut. Shooting for a much lower temp if possible.