Prep- injected beef broth/ seasoning
Rub down- equal parts 1/2 cup course salt and black pepper, tsp garlic powder, tbs ground coffe. Had a lot left over let sit overnight
Prep grill, set at 225*
Took IT to 152 then put in alum. Pan and covered with foil( adding 1 cup beef broth)
This roast maxed out at 198* and didn't want to go any higher. Let it rest until it cooled to 175. Poured out all juice into bowl to skim fat and use juice for later. then put in ice chest with towel for 1 hour.
Pulled roast out and it shredded easily by hand.
This roast took 16 hours. Temps ranged from 225 - 240
I can tell you the fat broke down perfectly and the meat was very tender.
I used Mesquite pellets which gave it a great flavor. Similar to deep pit bbq.