When reading this thread the other day I remembered that Amer. Test Kitchen did a Baltimore pit beef segment. Looked around the internet and ran across the recipe you linked to on a different site. Have the beef and will rub tonight - Himself will cook it later this week. However, when I looked at some other recipes they had you cook over indirect heat the bulk of the time, moving over the coals/flame the last little bit to char. That called for about 3 hours or so of cooking time total, with flipping the meat around about every half hour. Unfortunately, that isn't the recipe I saved.....
All I know is I hope mine turns out as good as yours looks. However, we don't mind our cow mooing at us a bit.