Today I cooked my first chuck roast, using the recipe from the forum cookbook. http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=68&func=detail&id=890
This hunk of cow was about 3 1/4 lbs; I cooked at 300°F dome temp, using an indirect setup (platesetter legs up, cooking grid, drip pan, V-rack holding the cow). After 4 1/2 hours the internal temp was 155°F and holding; because the natives were getting hungry, I pulled Mr. Cow and wrapped him in HDAF and a towel and put him in the cooler while I baked some biscuits. Mr Cow never got nice and tender; he had a fabuous flavor from the marinade, but he was fairly tough. Is a chuck roast supposed to plateau similar to the way a pork butt plateaus? How much longer should I have cooked him?