Thanks for all the good words everyone, I still have some left if anyone wants to drop by
Just a reminder, if you do try this it doesn't need to be cut into chunks, was just a different way I wanted to try out but removing the meat was a real P.I.T.A. The heat from the habaneros isn't nearly as hot as you would imagine so don't be afraid to add them, they give a really wonderful flavor that can easily get lost under their heat but this really helps to bring out that citrusy/peppery goodness the habs have. Many copies of this recipe, including the one by Rodriguez, call for lemons instead of limes, don't do it. Limes are what you want in this dish.
If I do end up making the trip I would love to stop by and watch some Lebowski, drink a few white Russians, lots of beer and of course some pastrami
. Turns out it would be in January and I already drove cross country in the middle of winter, luckily it was on the Southern route so not much in the way of snow.
The chunks seemed to come up to the 160 temp a bit quicker but not too much quicker than if I had left it whole, but no plateau on them so that was good. The meat still needed its time to break down but I also finished it in the oven and the entire time did end up taking about 12 hours or so.
I didn't time it exactly because I finished it in the oven and it was good to go in the morning so there is a chance it was done cooking a few hours sooner. Guess that wasn't extremely helpful to your question but hopefully a little.
*Forgot to add, be sure to pay attention to ingredient amounts, the first time I tried this a few years back I accidentally added 2Tbsp instead of 2tsp cumin seed and as you can imagine it was extremely spicy and overwhelming.