Marinated a 3.5 lb chuck roast over nite and put it on this morning at 275, extended grid with drip pan under. now I was not real excited about doing a chuck because I haven't heard a lot of good things about doing them, the best things were doing it in a DO which I don't have or pulling it. My wife wanted to slice not pull so i was dashing thru the archives looking for help. I ended up foiling it when it hit 160 internal, put in a little beer and put it back on until it hit 205, I kicked the heat up to 300 for the foil part. took it off, let it sit for 15 minutes and when i sliced it, it was moist, tender, and great taste, what a fantastic experience, the Egg came thru again.