Preheat smoker to 250 degrees

Apply roughly 1 teaspoon of Worcestershire sauce per side on the chuck roast. Liberally rub down the beef with the Kansas City BBQ rub and then with the Texas Beef BBQ rub.

Place the roasts on the smoker and allow to cook for 3 hours.

Place the onions, peppers, stock, and Dr. Pepper into the full size foil steam tray

Remove the chuck steak from the smoker and place in the steam tray. Carefully press the roasts down until they are half way covered in the liquid. Seal the top of the steam tray with heavy duty aluminum foil creating a tight seal. Return tot he smoker.

After 1 1/2 hours carefully remove the foil and flip the meat over, being sure to submerge the meat into the liquid at least half way. Reseal the steam tray with foil and return to the smoker.

After another 1 1/2 hours, carefully remove the foil and check to see if the meat can be easily apart. Once the meat is tender, reseal the steam tray and remove from the smoker. Allow to rest for one hour.

Using heat resistant gloves or tongs, remove the meat from the steam tray and shred on to a serving tray. Discard any fat or silver skin that has not fully rendered down. Top the meat with peppers and onions and toss until fully incorporated.

Serve on a sliced slider bun with the optional toppings and enjoy!