Sunday I decided to smoke a 3lb 7-bone and make pulled beef. I rubbed with Jan's rub and let sit in the fridge overnight.

I smoked with hickory for 2 hours and when the IT was up to 150 I foiled and added a splash of beef broth and continued cooking until the IT was 200. I think foiling or using the Texas crutch help in this case to keep the beef moist when your bringing the It up to 200 because the is not a lot of fat in the beef. This is the third time I have done pulled beef. The first time I made it I didn't use the crutch and it turned out dry. The last two time I wrapped in foil and it turned out very tender and moist.
Here is the 7 bone after FTC. The meat has pulled off the bone very nicely

I wonder why the call it the 7-Bone?

The pulled beef

Money Shot

Another great sandwhich! Simple, Bollino roll, pulled beef, mayo and onions. I'll say it again, I think I like pulled beef more than pulled pork. I have a smoke coming up in a few weeks for my and I am going to do both pulled pork and pulled beef and let my friends be the judge!