If you're talking about this recipe:
http://virtualweberbullet.com/shreddedbeef.html
Then yes, I have tried it and liked it very much. I am a big fan of chuck roasts. I fined them much easier to do than brisket and like the results. I also like the Pot Roast a la Stogie. However, the simplest thing to do is a basic rub (salt, pepper, garlic powder, onion powder) and cook for about 2.5hr/pound foiling about 1/3 into the cook. So if you have a 4 pound chuck roast, figure about 9-10 hours foiling after about 4 hours. Pull when the beef is fork tender. Simple and good.