Here are the facts I remember:

4.5 kilos beef, neck piece.
I rubbed it with a spice mix my friend hopefully remembers, cuz he made it up 😅 I'll ask him and tell you if he replies.

We put it on the smoker for ~2.5h at 150C/300F

Then another 2.5h in the oven covered with a lid and maybe 1 liter of beef fond around the same temp (I think it was 160C). During oven time splash the sauce on it every hour or so to keep the surface moist.

Then we took it out, let it rest for 45 minutes or so and started pulling it and removing the eww things (jelly fat) 😄

It may sound like a lot but except from waiting and checking temperature it was really not much work.

And this is coming from someone who usually eats frozen pizza because lazy 😅