I ended up doing two 1 seasoned with a taco type seasoning and the 2nd with white pepper, garlic and a little Montreal steak seasoning.
I cooked them at 168* for real close to 40 hours. No pic's sorry, but they shredded perfectly and were super moist and melt in your mouth tender. The one seasoned with taco seasoning I shredded and used I in an enchilada casserole. The second was frozen for a week than used in a beef stew type of deal with carrots, onions, baby red potatoes, celery, pea's and mushrooms smothered in a beefy gravy served over sourdough biscuits, they both turned out super delicious.
Sorry about the no pictures thing I was kinda in a funk my back was killing me the past few weeks.