I tried Clays pulled beef yesterday. My set up was per the recipe and I was using a calibrated BGE dome thermometer along with my Maverick 732. The 4lb chuck roast hit a "plateau" at 151* internal with a dome of 240* and sat there for 5 hours. At that point, I put the roast in the dutch oven, cranked the Egg to 300* and the roast went to the required 215* internal no problem. Just wondering if anyone else has seen this with beef?