I never did pulled beef before. Got a 3# chuck roast and made a rub (similar to BBBR but too lazy to look it up) of sugar, pepper, salt, onion powder, garlic powder, paprika, and ground chipotle. Fired up the WSM at 6AM. Used the crutch around 10 and hit 205F around noon. I will definitely do this again.
MH actually hasn't written much on it, but basically you just cook the heck out of it until all connective tissues melt away and it falls apart. It's like crock pot beef in texture but taste so much better because you smoke it.
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