Pulled Chuckie - Pepper Stout Beef

I've seen this cook on the forum many times but for some reason I am just now getting to this cook. I can be stubborn.

This was a delicious cook and was stupidly easy. I used the The Wolfe Pit recipe as a guide making a few alterations. I used Greek Pepperocini in place of the jalapenos, and I strained the liquid / veggie mixture when I pulled the beef. That let me chop up the peppers and onions into smaller pieces to mix back in, and it let me control how much liquid to add back to the mixture after pulled. 

http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1

Pic below is after initial smoke, ready to be covered in foil and take a long bath.

Served as sandwiches on toasted Pepperidge Farm French bread, adding regular and sharp provolone and the pepperocini, then melted in the oven. My whole crew loved it (that does not happen often).