I am attempting some pulled beef. I am following a recipe that said it should take about 8 hrs.total. I have the xl set up with indirect plate setter legs up, grate them foil pan under v rack. dome is 250. I seem to be stalled at 147 internal. Does chuck roast stall like pork butt? Its been on 8 hrs now. I had hopes of being done now. This is tomorrows dinner so I have time. I put it in a cast iron dutch oven as the recipe said. Only the meat was supposed to be at 160 when I did this. I hope this doesn't hurt anything. shooting for at least 200 internal.