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Saturday afternoon, I put on a 2.5 pound chuck roast to do the "Chucky's Nightmare" tacos that I've been drooling over for 3 months now. I've seen the wide variance of how long it takes to be pullable, from 5 hours to 11. Admittedly, I put it in way too late, about 2:30, hoping that it would be ready around halftime of the Razorback game (started at 6:30), or at least during the second half. WROOOONG!! We didn't eat dinner until about 11:30, but it was very much worth the wait for those willing to stick around. To start, I'm not the biggest fan of Tapatio sauce. It has something to it that I find a little overpowering that I don't think complements beef well, so I used Taco Bell's hot sauce because I knew it would give it heat and a little flavor, but you could add whatever hot sauce you like when you eat the tacos without a flavor problem. I just used a standard mexican steak rub, and a good bit of cayenne. It sat in the fridge overnight. I used 2 green bells, 2 jalapenos, a purple onion, and half of a VERY big yellow onion. The red bell I got had some crud in the middle, I think a bug got in there. Oh well. So I got the Akorn up to 260 with a couple hickory chunks mixed in and put the chuck on there with the Maverick hooked up to it. I decided I wanted to go a little hotter since I had less time. It ended up settling around 288, and didn't move more than 2 degrees for the next few hours as you'll see in the picture. Very proud of the Akorn. When it got to 165 IT, I put it on top of the chopped veggies that I put a little taco seasoning and some homemade salsa on. For the beer, I went with what I had, Sierra Nevada Kellerweis--a pretty good hefeweizen. I poured around half of it in there and drank the rest. I covered the pan with foil (a glass pan that I got in trouble for using. If anyone knows how to get smoke stains out of a pyrex pan, please help!), and put it back on at 325. By this time, the game was getting ready to start, so I was crossing my fingers that this last leg would be quicker than the first. WROOOONG!!! The IT dropped to 145 over the next 20 minutes before it started back up. In the future, I'll wait for the IT to get hotter, and I may heat the veggies in the oven before adding them in. It finally got to 205 around the time the 4th quarter started, not really sure what time that was. Would NOT pull. Shout out to the folks who helped me out through this period, I thought I'd ruined the meat for sure. It got to 210 after the game was over and pulled into 3 big pieces. I had it right where I wanted it. I left it on there for another 30 minutes, then pulled it to pieces. Let it cook for a little while longer and pulled it down more. Let the sauce thicken up. It finally came off a little after 11:00. I'd consumed a good bit more in the libation department than I thought I would, and I was about to consume more, the jalapenos we put in there were HOT and I added on my Spur Tree crushed red pepper sauce before trying it. It was glorious, I love the spice. I made some beans (black, dark red kidney, mexican corn, rotel, taco seasoning) to put on the tacos, and it was a great pairing. The money shot is somewhat pathetic as I was so hungry I'd already eaten that tacos partner who was much prettier with ponchos cheese dip, beans, and lettuce. I've decided this is the best thing I've made on the Akorn. I love pork butts, but this had so much flavor and was more challenging. Definitely worth doing again and again and again. Now for the part everyone really cares about... If not for this forum, I would have never known something like this existed. Thank you all for the great ideas and motivation.