<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jefferey:
Can anybody give me thoughts from you experience doing one? I've read what Chris has posted and will use that as a baseline... </div></BLOCKQUOTE>
Cook in the smoke until you get an internal temp of around 165º, then foil and continue to cook until tender, NOT by temperature. I generally begin checking for doneness around 190º-195º. Chuck roasts can be very stubborn........you should be able to insert a probe all the way through with ease and insert and twist a fork like you're twirling spaghetti when they are done.