I'll add some details, but wanted to get the photos up.
Basically I use my brisket rub, rub heavy.
Smoke until the meat hits 170.
Take apart in big chunks. Add it to a pan with beef juices, put back in the smoker until tender. When I put it back in, I kick the heat up to 250 to 300.
Typically takes 2 to 3 hours, then pan then 2 to 3 hours more.
Finished when tender
Based upon some feedback I wanted to provide some additional details.
The two step process is 1) add smoke flavor to the meat then 2) cook until done.
YOUR RESULTS will be based on your smoker. The photos above and times are for an FEPC100 (pellet grill) but here's the simple steps.
1. Smoke for 2 to 3 hours to get smoke flavor (set your smoker for 180/200/225/250 depending on how it produces smoke AND how much wood you smoke with) Base this time on your method.
2. Bump the temp up to 250 at the 2 or 3 hour point.
3. If the internal meat temp isn't already 170, then continue smoking at 250 until the internal MEAT temp hits 170 or so, take out, cut up, place in a pan with Au Jus.
4. Put back in smoker, test meat once an hour until it achieves the tenderness you want. If it needs more liquid add more HOT liquid to the pan, don't let the meat dry out.