Well, technically I guess I should call them "Smoked Philly Cheese Shredded Roast Beef Sandwiches" but that is kind of a mouthful (pun intended). Anyway, I started the process last night by wet rubbing a 4 lb shoulder roast with my go-to marinade which is basically a SPOG, brown sugar, and worcestershire mix, then let it chill in the fridge over night. I started my coals at about 9:15 this morning and took the roast out of the fridge to help bring the temp up a little bit. At about 10:00 I had my Mini UDS up to 225F, threw some hickory chunks on the coals, and put the meat on. I let it smoke until the meat reached 160F turning it once about half way through. I then wrapped the roast in tin foil and let it continue to cook until we were ready to eat. I pulled it off the smoker at about 7 PM and let it rest while I prepped the rest of the meal. I sliced some onions and peppers then sautéed them in garlic and olive oil. While the onions and peppers were cooking I shredded the beef. It was very tender after the low and slow cooking. Unfortunately I didn't think about getting pictures until after shredding, but I still had to get a couple pictures. I know that if there is no Q-view it never happened.