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 stick burner (dedicated to my dad...Big John) / Weber kettle / LP cooktop / Bubba Keg