Poor Man Burnt Ends

Wanted to redeem myself from a chuck roast mishap a couple of months ago. Decided to do “poor man burnt ends”. 24hr dry brine with Killer Hogs AP and TX seasoning. Smoked for a solid 6 hours. Pulled at like 190 internal then let her rest for a solid 30. Finally cubed and sauced. Did another solid hour on the smoke to tack up. Pretty tender all things considered.