I don't pan and broth, that is pot roast. Okay, I pan and broth when I want pot roast. But, for pulled beef, I look for a thick cut, 3-5 pounds, or more, and smoke just like a butt. I will pull when I can break off a piece and it comes easily away. It can take longer than a brisket of the same size.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."