Al you are so very right--How I put 8 hours instead of 3 is beyond me. My bad, internal was 135 when removed and wrapped in alum foil for 30 minutes to rest before slicing. I didnt , as yet, take sliced pics, but will take when next dinner is brought out. Still new at this forum thing and just beginning to get the hang of it.
As for the marinade, well pomagranate juice, bacon drippins, lime juice, liquid smoke (dash), beef stock, crushed red pepper flakes, ground black pepper, ground nutmeg, sea salt, apple cider vinegar, horseradish, brown sugar and a lil shot of southern comfort.
Wife worked this one out for us and its a killer on beef, and not bad on pork either,