7.5 pound beef shoulder muscle, choice grade

Dry brining won't tenderize it. Rare would be 125, med-rare around 135. 150 ill be close to medium. Shoulder muscle is a bit on the tough side unless braised or cooked past 180. Sliced very thinly at any of the above temps, it will be reasonably tendder for sanhiches, etc.

That is the intended purpose, sandwiches. 130 seems to be a good temp between med and rare. Just want it to go well...

Pull it 5 degrees under your target temp to allow for carry over.

That I will do, since pulling well before 150, will not wrap as I doubt I will hit a stall? How thin should I slice this stuff, or is it just a matter of personal preference.

Unless you're friendly with a store (deli butcher) who has a commercial grade slicer, find your sharpest knife and slice as thinly as possible. 1/8" of an inch is good; 1/16th of an inch is better.

If manually slicing, begin by separating the meat horizontally into 2 pieces. This will provide a flat surface and make things a little easier. Chilled meat will slice easier vs. warm. Just go slow and watch your fingers. Chefs are taught to keep their finger tips tucked in while holding whatever they're slicing, dicing, etc.

Chef I am not! However, one of my friends just so happens to have a commercial slicer. I will inquire as to its availability for this chunk o' meat.

If you have access to a FoodSaver, etc. Pouch what you'll use in one sitting and add some au jus to the pouch. An easy au jus can be made by adding a couple cans of Campbell's Beef Consommé to medium foil pan and placing it under the meat as it smokes.

I just got one of those Weston machines, so got that covered. Will pick up some beef consomme and make it happen. Thanks again for the advise.

Took off at 133, missed my 130 as I was shoveling snow. Very flavorful, and medium rare. Very happy with the effort, have lots of the juice to bag it with after I slice it up. Again, thanks for the pointers and help. Best beef I have ever done on a smoker, hands down..

I did let it sit in a cooler with a towel over it wrapped in foil for about a half hour or more

Great job. Enjoy the fruits of your labor.