Just threw a 4lb Chuck Roast on the WSM and I'm making Pepper Stout Beef which I enjoy quite a bit so I thought I would share the recipe for those that are interested. It really is easy todo and almost impossible to screw up. It's also great for Pot Lucks or Tail Gates and makes fantastic leftovers. 

4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper

Note; If you don't like a lot of heat cut back on the Jalapeños, I'm only using one today.

Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range. Cook until the internal temperature reaches 165º.

Once the roast hits 165º, place into pan or large casserole dish directly on top of vegetable, stout mixture and cover tightly with foil. Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender. (I just finish it in the oven) Stick a fork in it and twist if it shreds and feels like you are twirling spaghetti it's ready to be shredded.

Shred all of the meat and mix it with the veggies and stout mixture and continue to cook uncovered until the liquid is reduced by half. (about 30 min)

It's great as is but I like to top it off with a slice of pepper jack or cheddar cheese on a bun/slider bun/roll and I'll serve horseradish on the side for those that like horseradish.