I followed Larry Wofle's recipe. I smoked 5 pounds of Chuck roast at 250 for about 3 hours until the internal temp was about 160. Then chopped up the veggies, poured in the stout, put the meat on top, wrapped tightly in foil in the oven at 350. The internal temp got to 210 after only 2 hours but the meat was still not fork tender. Following advice from
@addicted-to-smoke I kept it in for another hour and it was good to go! Shredded then back in the oven uncovered for 30 minutes to reduce the liquid.
I had some tastes while I was sleeping and it was good! It was also my first time smoking with cherry and I really like that flavor. I made this yesterday and am taking it to small group today so we'll see what the crowd says.