To follow up this worked out very well. The cut was nearly all meat. Only two little pieces of bone. Rubbed with salt, pepper, garlic,onion, and chili powder then left in the fridge overnight.
Fired up the WSM and got the meat on at 6:30am.
I left it alone until 3:30 this afternoon. The internal was 160°-175° with a nice dark bark. I put it in a pan with some liquid and put foil over it. At 5:00 it got the foil-towel-ice chest rest and at 6:00 I shredded it.
I was pretty happy with this for a first try. Next time I think I will forego the braising step and just let it finish on the grate.