Pulled Beef Question

for me pulled beef needs to be cooked dry with sauce added when serving, i get a potroast taste if i braise it last. bring to 180, wrap in foil, cook til it reaches 210/215, it falls apart, mix with sauce and serve on a bun. if you have a small chuck roast i think it needs to be done clays style, you want to do this with a 10 pound plus piece or it will probably dry out. brisket will pull as well if you bring the internal temps way up, chop it and burn some sauce into it

this is how ive done it before, the seltzer is a tenderizer, the vinegar sauce ads some zip, go real light with the liquid, a couple tablespoons max or it turns into potroast, and kill it 210 internal
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=103156&catid=1

I've always done pulled beef EXACTLY like a Pork Butt. If anything different, I take it 5 degrees or so higher to finish (say 200-205). I don't foil or baste. Put it on and don't peak until the remote hits 200 degrees!
They come out every bit as moist as a pork butt.