Nekked - on a homemade hamburger bun. That's the way I prefer pulled beef. If I feel like getting fancy, I will spread some butter on the cut sides of the bun and grill it. However, when I serve the beef my way, someone will ask where's the sauce. I've taken to putting out a bottle of commercial sauce, but I'm thinking that I should start making my own. I've read through the sauces here, but none of them scream BEEF!
So do you have a sauce that you think goes well with pulled beef?
Thanx ~ Ron
Strain the excess fat out of the brisket juice, strain the onions out of a can of Campbells French Onion soup. For every cup of Brisket juice add about 1/2 cup of onion stock. Heat and thicken with a corn starch slurry (1 Tbsp corn starch mixed in 2 Tbsp water, mix more if you want gravy thicker). You can add some BBQ sauce if you like. Head Country is good, needs to be a not-so-sweet sauce.
Thanx all for the suggestions. Now I'm thinking I should try two sauces to give people a choice. At any rate, I'm thinkin' adding some drippings just might be the way to go no matter what sauce(s) I decide to make.
Potkettleblack , looks about right. I would salt at least 24hrs in advance. The 165 should take you past the stall, so your bark will be pretty well fixed. I think your 190 is low. I'd expect probe tender to be 205ish or a bit higher.
Leave time for a couple hour faux cambro. Makes a huge difference!
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Potkettleblack I would take it closer to 180 internal before wrapping to get better bark, and you'll probably have to go to 205 and maybe to 210 internal because chuck roasts often need a high internal temp to soften and fully render the fat. I would hold in a faux cambro an hour or three. Probe tender is the most important. Here's to some great pulled beef! Let us know how it goes and post some pictures.
At any rate, I'm thinkin' adding some drippings just might be the way to go no matter what sauce(s) I decide to make. 
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