Interesting recipe Matt. A fellow at County Line BBQ in Austin once gave me a very similar description, but it involved Lone Star (yuk) and a snort of JD instead of vodka. Purists in TX deny that is how they do it, but the oven is how they (and tons of other places) keep up with volume. Their oven time was longer and cooler, wrapped in plastic oven wrap. They'll deny it all, of course. The slicing of the meat before the long cook is a new twist, but cuts cooking time a ton. Interesting. I may give it a shot with a nice little flat I have from a recently butchered Angus in the freezer.