OK... Since I only tried this once last year & didn't get it quite right, I thought I'd try again.
Started with a 1.7 KG (3.75 LB) chuck. I used APL's Brisket Paste & Seasoning as an inspiration, but had to make some changes because I don't have access to some ingredients, so...
I used 3 TBS yellow mustard
2 tsp chili powder
2 low sodium beef cubes
Dissolved the beef cubes in a little water & added some corn flower to get more of a paste, then added mustard & chili powder.
1/4 C garlic salt
3 TBS black pepper (course ground)
2 TBS kosher salt
1 TBS lemon pepper
1 tsp chili powder
½ tsp cayenne pepper
On the kettle at 10am with 2 chunks of cherry wood. Running around 275-300F
IT @ 160F in 2½ hours
Joined the veggies:
Red, green & yellow pepper, onion, garlic, can Guinness and 1/4 C Worcestershire
Meanwhile smoked a fatty for lunch...
Filled with chicken fajita & cheese
Also made some pig shots for afternoon snacks
Foiled running around 300F
Beef reached 205F IT after 4 hours, let it run another 2 hours.
Ready & pulled after 6 hours
I was quite pleased with the result. We were 'only' 5 people, so I have some beef left that's now in the freezer (if I get a craving this winter
Thanks for looking!