Ive got a beef chuck underblade pot roast im currently slow cooking for bbq. its about 7.2 lbs, cut into two equal size pieces. my original intention was to leave it on all night (started today at 1300) at about 220, cooking indirect with a drip pan, both sides on each side of a v-rack. Now im starting to doubt myself, should I let it go till tomorrow morning? my intention is to have pulled beef bbq. What do yall think? I prepared it using mustard and JJ's rub.