Kept chamber temp around 230-250. Smoked until IT was 155* (wanted to go to 165 but I had a problem with fire creeping back out of the firebox to the hose connector on the smoker, decided to shut it down early). Double foiled it and brought it inside to finish in the oven (4 hours in at this point) until IT hit 200*. I'm not sure what the chamber temp was for that (old stove), but I set it around 275. Removed from oven, wrapped in towel and let it sit for an hour (IT dropped to 184*).
Went to pull it and it was still pretty tough. I've been using an iGrill for temp readings. If anybody can see any flaws, let me know. It turned out OK (not a fan of the Santa Maria marinade). Sorry, no photos.