I'm planning on doing some pulled beef this weekend for my bro-in-laws bday party. I put an order in with the butcher for a 10lb chuck roast.
I plan on smoking at 250 or less (with pecan and oak) until internal hits 160.
Then...to the dutch oven on the grill for the remainder.
I plan on doing this in more of a mexican style--with the braising liquid to include a puree of chipotle peppers in adobo sauce.
I figure I need at least 10 to 12 hours to complete the cook. What do you guys think??