tacos de machaca (pic heavy)

absolutely,
2-3 lb. chuck roast, rubbed with my "house" red chile rub
2 tblsp pure new mexico chile powder
2 tsp salt
1 tsp cumin
1 tsp corriander
1/2 tsp black pepper
1/4 tsp cinnamon

smoke the roast indirect, 250-300 until through the plateau then foil until internal 195-200.
pull or chop.
while the DO is heating up, sweat about 1/2 cup chopped red onion, 3-4 cloves garlic.
add the shredded chuck, along with a couple of roasted, peeled seeded and chopped hatch chiles, or for a spicier dish a couple of the canned chipotle chiles ( seeded)
if I use green chiles, I add a tablespoon of red chile powder.
S&P to taste
Cook 30-40 minutes, long enought to blend the flavors if it starts to dry out while its cooking, add a little stock.
add a little lime juice when you build your tacos, and enjoy.