After looking through the forum for ideas to cook for the bar last Sunday, I came across a bunch of Pepper Stout Beef recipes that looked great. So I decided to try to emulate the one that i found from Sam3, http://www.smokingmeatforums.com/t/169960/pepper-stout-beef
First, grabbed a couple of chuck roasts from Sam's Club, seasoned with SPOG, a bit of cayenne and a bit of chili powder then wrapped them and let them sit in the fridge for a few hours. Here's the larger one just before hitting the smoker
Tossed that on the smoker for at about 225-260, took about 7 hours to get to IT170 (the stall in the IT145 range threw me off for a while, thankfully there were lots of posts on here about it).
Meanwhile, I chopped up some Bell Peppers, mushrooms, red onion,garlic and jalepeno and tossed them all in a pan with some salt, pepper, worcestershire and a Widmer Brothers Raspberry Russian Imperial Stout.
Threw the chuck on top of the veggies when it hit IT170, then covered the pan in foil and tossed it in the oven at 350. Took about 2 hours in the oven to reach IT210 where it was easily shreddable for me. Shredded the meat, threw it back in with the veggies and mixed it all up well, then put it uncovered back into the oven for about another hour. Took it out, mixed it up again and off to the bar to feed everyone for the Sunday night game.
Everyone really loved this one, though I've found not many people complain too much about free food, now I've got to figure out what to top it with next week.