Pulled Beef - speed cooked

I did it indirect, set it up just like a low & slow cook (plate setter, drip pan) only I cranked up the heat.
Wasn't sure if the meat was going to come out more tough this way but it pulled apart no problem with a pair of heat resistant gloves on.

Mickey wrote:

RD that looks fine. What did you add to the pulled beef?

It was a last second decision, opened up the fridge and put this together:
* 1/4 cup coke left over from drinks the night before.
* Several dashes of country bob's all purpose sauce.
* tsp of garlic from a jar.
* a couple shots of Stubb's Beef marinade.

Poured it over the beef before I sealed it up in heavy duty foil and let it rest for an hour in a cooler. Then I shreaded the beef and poured what was in the bottom of the foil over the pulled meat again.
I gotta tell ya, it was outstanding.