That is a big roast! I buy the ones in the 4 pound size for the classic Italian beef sandwiches (or a more basic French dip sandwich), which are the bomb to make for work, a pot luck or an easy dinner. In a nutshell, season and smoke to 125 - 130, chill the roast overnight, slice very thin and reheat in aujus or a thin gravy and serve on a roll with giardiniera. The reheating can take place in a Crock Pot and everyone can build their own sandwiches. For work I use the wide mouth styro cups if people want to eat them French dip style. Kings Hawaiian rolls are an option to the larger rolls.
Just a month or so ago I watched this
MALCOM REED video and he uses a pan of broth under the roast, which I need to try. My broth begins with Minor's Beef, and Minor's AuJus, but does not have the smokey flavor. Even though Malcom's written recipe is straight forward, watch the video too, it's a good one.