Philly - what rub are you using on that?
Made my own ... Mostly regular paprika with some smoked, dry mustard, herbes de Provence, French Thyme, Black Pepper, Sea Salt, Turbinado Sugar, Cardamom, Cayenne, Granulated garlic and onion, bit of cumin, Mexican Oregano. Rubbed with yellow mustard.
It was EXTRAORDINARILY tender. Foiled at about 175, and let go to 200. Rested in oven foiled for 2.5 hours. MELTED in your mouth...