Cook up a beef chuck (or two) until it is done enough to shred. I usually smoke mine on the grate with just some rub for a couple of hours (usually at 240-250 pit temp), then put it in a foil pan with some peppers, onions, etc. plus spices and liquid and back on the smoker for another 3 hours or so. internal temp around 200 is usually pullable. If you can break it apart with a fork you are done. Your list of flavorings looks like it should work out great.
18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS