Around 8 1/2 lbs. Marinating in Raspberry/Chipolte sauce. I normally take these to 135º and slice, but see some members have taken it up to 200º for pulling. Wife loves pulled beef so I am thinking of bringing it in at 135º and cutting it in half. Wrapping that and placing in fridge for slicing later. The rest will go back on the smoker in a foil pan with a little beef broth. Wondering about using a brisket rub on it or just some black pepper and a little salt. Any input?