I grabbed a giant chuck roast last weekend because Steph's going out of town tomorrow. When Steph's away, the spicy foods come out.
I smoked half of it this morning at high heat, 350-400F, for about an hour and a half. I had rubbed it with chile powder, SPGP, and chile-lime rub. It's in the fridge now. In the morning it gets diced up for a Chili Colorado.
The other half got rubbed with SPGP, a bit of cumin, and some Aw $h!t rub (never heard of this until my FIL got me some for Xmas. It's good stuff, kind of a spicy southwestern rub). It went at 250-275F until it hit 160F internal. Then into an aluminum pan with a braising liquid made from beef stock, guajillo chiles, home made jalapeno hot sauce, cumin, oregano, and lime juice. Double-foiled and back onto the smoker. I'm going to let it go for another four or five hours until it shreds easily. Then I've got some barbacoa to munch on for days.