At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Prepare Vinegar Mop Sauce; set aside. Trim fat from meat. For rub, in a small bowl combine seasoned salt, paprika, chili powder, garlic pepper, and cumin. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover; smoke for 5 to 6 hours or until meat is tender, brushing occasionally with Vinegar Mop Sauce during the last hour of smoking. Add additional coals and water as needed to maintain temperature and moisture.
To serve, thinly slice meat across the grain. Serve meat with Spicy Beer Sauce. If desired, serve meat and sauce in Kaiser rolls. Makes 12 servings.
Spicy Beer Sauce
In a medium saucepan melt butter or margarine. Add tomato, onion, and green sweet pepper. Cook about 5 minutes or until onion is tender, stirring occasionally. Stir in chili sauce, beer, cider vinegar, brown sugar, chipotle peppers in adobo sauce, black pepper, and salt. Bring to boiling; reduce heat. Simmer uncovered, for 15 to 20 minutes or until reduced to about 2-1/4 cups.
Vinegar Mop Sauce
In a small bowl stir together beer, Worcestershire sauce, cooking oil, vinegar, jalapeno mustard or other hot-style mustard, and hot pepper sauce.