I tried to make some pulled beef this weekend. It didn't work as planned, but I still ended up with a delicious roast. I used a 2.5lbs. chuck roast, rubbed with Big bad beef rub, let it sit over night in the fridge. Cooked it until 165, then put in a pan with some beer and veggies. Cooked until 200, pulled off barrel and let rest for 15min. That's when I tried to shred it. It did not shred well at all, so we just had some real tasty pot roast for dinner. Whats the trick to pulled beef? This was my second attempt, pics to follow soon.