Sorry to say but I had never heard of pulled beef before I saw a post a couple days ago on the forum. I used Clay Q's method on the dizzy pig website. Started with (2) 4.5 pound chuck roasts and rubbed with cow lick. I smoked them with Cherry wood wrapped in maple bacon in a v rack over a drip pan filled with water and the rub that fell off for about 5 hours at 250 dome to 160 degrees. Removed them and put the bacon in the bottom of my dutch oven and then in went the roasts, 1/3 cup maple syrup, and 2/3 cup of the drippings from the drip pan. Back on the egg at 250 dome till they hit 205 and I removed them and wrapped them in aluminum foil for 30 minutes while I froze the drippings from the dutch oven to get the fat out. I threw the bacon into my cast iron skillet and made some crispy bacon bits. Reduced down the drippings and added a little barbecue sauce and I have to say this is better than any pulled pork I have ever had.