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Pepper Stout Beef question

This is my second run at making this.  Smoked at 225 til IT of 150. Then braised at 275 til IT of 200.  Both times the Chuck was not shredding.  Currently tossed this batch back in the oven at 350 to hopefully loosen it up. 

Anyone run in to this before?  Or the usual, the cow drives the cook?
Lakeville, MN


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