The meat was in for only around 3-4 hours and I took it out when the temp was 150. It was in and out a bit while I tried to use a pizza pan as a baffle to try getting lower temps and when I was checking how much coal was lit under the pan but for the most part it was cooking around 280-300F. It looked the part but I have to admit most of it tasted like chewing a bonfire because the stale smoke had gotten to it.
From what I've looked at so far I think my problem was either starting with too many coals or letting the temp get up too high before trying to get it down, easier to raise temp slightly than try and lower it once it high, so I hear! This beef was bought on the cheap and expected to go slightly wrong so no big deal but as always guys,any advice is welcome AND NEEDED!