Peppered Stout Beef with a twist

I bought a 3.8lb chuck roast on Fri night with the thoughts of cooking the Peppered Stout Beef that Hap has been posting about. I wasn't goin to buy a 6 pack of Guiness ( don't drink dark beer) and Krogers didn't sell singles, no big deal cause my neighbor had given me a Kentucky Bourbon Ale. This is an Ale that is aged in Woodferd Bottles and very good on tap at room temp but actually sucks from a bottle. First Twist. I used sea salt and about half the pepper that I thought it needed which was a good thing cause the SWMBO was looking at the recipe on my iPad today after the cooking had began and sad she wouldn't eat anything with that much pepper. Whew Rubbed and ready After 3hrs at about 275 grid temp and at 160 ready to merge wit da fixins A quick shot of the merger before I foiled I bumped the temp up to 350 and let it go I checked to see if it would pull at 212 and it was a big negative. Finally at 225 it was able to be pulled so I pulled, foiled and rested. Here is the next twist from he recipe - SWMBO didn't want everything all mixed up so I let the onions and peppers keep on gettin happy till most of the juice was rendered down She made her sandwich with no onion or peppers but added shredded mozzarella And mine with all the fixins