Took 4 lbs of chuck roast up to 165º internal at 350º dome temp for 2 hours.
Chopped one onion, 3 jalepenos, 1 red, 1 orange, 1 yellow bell pepper.
Threw meat, vegetables and a can of beer in cast iron pot for 3 more hours at 350º with lid on.
Took beef out and shredded then through back in pot to mix. Done.
It was outstanding, meat shredded easily (meat reached 210-215º) and the 3 jalepenos gave it a nice kick!