If I remember correctly we were inspired by the Pepper Stout Beef post on PH 8 or so years ago. And we all went through this same level of excitement. I've been cooking them ever since. I pulled three chuck roasts (ranging from 2.5 to 3.5) out of the freezer the other day. Made a rub (ancho chilies mixed to near powder, Mexican chili powder, smoked paprika, garlic powder, coarse black pepper, a portion of taco seasoning) rubbed and let sit overnight. Into the Gator at 225. Ran out of pellets and started back up (user error again). Ran for a good 8 hours until I paid it much attention. Read up on this tread and figured going longer would be no problem. I eventually covered at IT of 180 or so, put in some beef broth. Upped pit to 250. Two hours later added two white onions, three pablano pepers, three red bell peppers. All rough cut. Then went for another 2 hours. So yeah, 12 hours in all. I added a cup of calabrian chilli when shredding. Shredded easily, tasted great. I'll be adding salt to mine, wife asked me to limit the salt and ... it needed salt!
And my phone camera is just about dead So I put the pictures together to give you an idea. The blurry ones are from my phone.
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