smokinokie did a nice one at that external temp, heres his tips..
Tender enough to go 899899 on tenderness (9 is best).
Cooked it in my FE at about 180 for two reasons, I wanted it to take a lot of smoke and take a while to cook.
It was an 8lb roast and I focused on the one muscle that runs through the center and stayed away from the outer parts. I trimmed it so this muscle was what I smoked.
Smoked with cherry and pecan and used a variation on Montreal Steak Seasoning can't get specific but for me, steak is a Keep It Simple Method.
Cut it thin to win. It was plenty tender.
One KEY (and a secret, so don't tell anyone) is that I cooked it, pulled it at 125 internal and let is sit for multiple hours. One to let the juices settle, but I think it also just allows it to come out a "little" more tender. I do this for any large beef cuts.
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