Dare I say that I almost prefer pulled beef over pork. I usually find a nice fatty roast, cover it in salt/pepper/garlic, and smoke it just like I would a pork shoulder. I get it into the mid 190's and then start checking for tenderness with a probe. When it goes in like butter, it comes off. It always comes out fantastic. Makes my mouth water just thinking about it.
If you liked the pulled beef with a kick......consider trying the recipe for Pepper Stout Beef sometime. That blew my mind the first time I made it.