Here's the finished product. 8.5# flat in rib rack at about 250 dome for 4.5 hours to 160. Placed directly into pan of beer/beef broth/red onion and kicked dome up to 325 until about 195-200 which was approx 11-11.5 hours total cook time. Turned out very tender and much better smoke ring and bark than I had anticipated. Used a different homemade rub than either of the guys mentioned and the juice mixed with bottled sauce was a great idea.
XLBGE- Napa, CA by way of ATX