Start with one or two nice chuck roasts, season them with at least salt and pepper or possibly a Canadian steak rub. Fire up the cooker to around 275° and cook either raised direct or direct with a small fire. Take the internal up to about 140°, just enough to get a light smoke and some color, then moved them to a covered roaster, Dutch oven or even a CrockPot. Mix the braising liquid below, add to the beef then braise at 250° until they were just fork tender. This can take several hours. With smaller ones this can be done in a foil pouch, but some type of slow cooker works better so you can turn the roasts without worry of a leaking seam.
I chill overnight and skim the fat, then slice/pull the beef. At this point you can add some seasoned salt or a rub to taste. This meat is great for sandwiches using those crunchy hard rolls. Add some of the peppers, then use the broth for dipping.
The braising liquid is:
1 jar of the pickled pepperoncini with the juice
1 can of beef broth (chicken broth can be used too)
1 package Lipton onion soup mix
1 package of Good Seasons Italian salad dressing mix.
Depending on the type of vessel you are braising in you may need to add more broth, some water or beer until the level looks good, about 1/2 to 2/3 of the roast covered.