I thought I had one in the how to beef section, but apparently not.
I smoke at 250°-275° until about 160° IT. I then put in a pan with several beers to cover about half of the meat, and foil. Continue to cook until the meat falls apart easily with two forks. I pull it apart immediately in the juices and throw in sliced peppers, onions, and mushrooms for about 30-60 minutes. Pull from grill, pour off excess juices, and start eating. Unfortunately, it is usually about a 6-8 hour process to get that meat tender. It probably took 10-12 without foiling in a liquid. I put the veggies in late in the process now as I have found over the years since I first saw this method on the old site labeled as Pepper Stout Beef that if I put them in early in the liquid the peppers tend to only leave the skin behind. Putting them in later allows for them to be soft but still have texture.
