Was heading to the Pirates/Cards game yesterday with my step son and my nephew, so I decided we needed a man's lunch to fill us up first. Decided Pepper Stout Beef was required. Followed the Wolfe Pit recipe to the tee except that instead of salt and cracked black pepper I went with a coating of "Weber Chicago Steak Seasoning" rub on the roasts. It caught my eye on the shelf in the dollar store and I figured it was perfect for this. I also added a chunk of hickory which Wolfe doesn't call for. Every thing is better with hickory smoke. Here's the roasts all rubbed up and ready to smoke. Each about 2 pounds. The recipe calls for cooking to an internal temp of 165 degrees before foiling. That seems rather arbitrary being its going right in to the oven anyway so after 2 hours of smoke (int temp at 150) I threw it on a bed of onion, red peppers, jalapenos and almost a whole head of garlic. The recipe calls for 6 cloves, but how can you have too much garlic with beef? Poured in the stout and Worcestershire, covered with heavy duty foil and into the oven at 350 for 3 hours. 3 hours later and this is what we had. The kitchen smelled like I imagine love would smell if it had a scent. The beef pulled right apart with my kitchen tongs and a fork. Nice smoke ring on the beef too. Back in for 45 mins to cook the sauce down a little. Topped with a slice of horseradish cheddar cheese, some horseradish sauce on the roll and an extra can of Guinness to enjoy with it One of the best sandwiches I ever had! I cant imagine how you could top smoked beef, beer, cheese and horseradish! Oh, and you can RAISE THE JOLLY ROGER TOO! Thanks for the look!