Mine is now done....and eaten. ;)
As far as cooking goes, it's a lot like the (one and only) brisket I've done.
Use your temp probe as a "poker" as opposed to a tempereature measurement device. When it's good and soft, you're done.
If it seems tough, hard, unedible, "trash", then you need to cook it another two hours.
That's about the gist of it.
At the last minute, my son said we should Panini our beef.
"Ok son, let's do it".
Some olive oil on the Panini press, a nice hunk of shredded beef, a large fork full of onion/pepper slop and a handful of Mozerella cheese.
Plenty of "Au Jus" on the side.
Sorry for spelling errors. I've been drinking.
Here's the evidence:
