The first one I did was OK..nothing special, 2nd and 3rd were disasters trying to cook it with bell peppers ect. Sat I did a 3 lb chuckie simple style. S&P, Garlic smoked on 250-275 till it hit 150. Wrapped in foil with it's own juice and a little beer and put in oven till It 195. Part of it was still tough. Put it back in oven on 325 for 1/2 hour then rested. It took that little extra time from AFTER it hit 195 to truly become "pulled" tender. Finally I had a chuckie I was proud of and made some wicked sammiches. Like the wise one's on here say it will be ready WHEN it get's ready.
Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop /
Friends call me the "One Eyed Porker"....What can I say...