I did a "smoked pot roast" yesterday, adapted from a recipe from andyj here a few years ago. Got a angus chuck roast (about 3 lbs, about 2.5 inches thick) from Shoprite. Coated lightly with Smokin' Guns BBQ rub (thanks again, cal!), and used about 2 oz of pecan at 225 for about 2 hours, to an IT of 140F. Removed and placed in a dutch oven over one sliced red pepper and 1/2 sliced vidaia onion, and poured over one can of stout and 1 cup beef broth. Into a 300F oven for about 3 1/2 hours (covered) until pullable with a fork. Removed the meat to a pan and covered with foil back in the warm oven while I used a stick blender to puree the sauce and reduced it down for about 10 minutes. The sauce (now a great gravy) can be pretty intense if you don't go lightly with the rub in the beginning. Served with mashed Yukon golds and steamed green beans. A real weekend treat! My SO says "don't ever do pot roast any other way."