Fire up a chimney worth of charcoal. Make sure you have some hardwood chunks handy. Don't use mesquite. Get back inside to prep your meat.
Get about six pounds of chuck- 2 big pieces, or one big pack from Sam's. Cut each piece into quarters so that no piece is more than two inches thick on any axis. Dump a fair amount of fajita seasoning (I like Badia's mix) into a plate, then roll each chuck piece in the seasoning until coated. Put the coated pieces into 2 half-size aluminum pans- I think they're 9x13". Make sure they have some spacing or the smoke and heat won't be able to get to them.
Once the coals have a coating of ash, dump them on one side of your smoker, then scatter some hardwood chunks on the coals. Arrange the pans with meat in them on the side the heat isn't. Cover the grill, and close the vents to 20% or so. You want to be somewhere between 250 and 300 degrees, but keep it below 300.
When the two hours are almost up, preheat the oven to 300, retrieve meat from the smoker. Using tongs, flip each piece of meat so that the dry side is in the wet stuff. Cover each pan with aluminum foil and put in the oven for 2-3 hours, or until meat pulls apart easily.
Take meat out of pans and set aside. Drain cooking fluids into vessel, skim off 2 tbsp of fat, discard the rest of the fat. Reserve the non-fatty cooking juices.
Put the reserved 2 tbsp of fat into a saucepan and heat over medium. Cook 1 onion in the fat until soft. Add 6 chopped garlic cloves and 1 tsp chili powder, cook until fragrant, about 30 seconds. Add the reserved cooking juices, 1.25 cups ketchup, a tsp of instant coffee, .5 cup cider vinegar, .5 cup brown sugar, 3 tbsp Worcestershire, 1 tsp ground black pepper, and 1 tsp liquid smoke. Cook this mixture down until thickened.
Shred the meat using two forks, then add half the sauce, stir to combine. Serve with the reserved sauce.
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