Well, i shorted the smoke again (last time was pork). I was trying to smoke a chuck roast to pull to shreds and keep to make tacos during the week. Here's a breakdown of what i did: 2.5lb chuck roast, nicely marbled. - mustard and rub "marinade" for about 16 hours. it came out of the fridge super loose and i was excited for how tender it would be. - smoked for first four hours of cook for about 6 hours total at 235 until it got to 160 and put it in a foil pan. Looked great coming out of the smoker. - brought inside and put in preheated oven at 235 for another 2 hours. Turned off the oven at 192 IT. let sit in the oven for another 30 minutes, IT lowered to about 180. at this point, it was 11pm, the oven was off, family was sleeping so i tried to pull it and it was like pulling apart a rubber band ball. small chunks would come off that tasted great.i decided to slice it since it wouldnt pull and put it into a tupperware with all the pan juices,a little melted butter and some beef broth. its currently in my fridge. I was expecting the cook to take 5-6 hours total, estimating 2 hours per pound. starting it at 3pm was probably mistake number 1 of 100 as i left myself very little wiggle room, but i figured it would be done after dinner and after my kid went to sleep and i'd have enough time to let it rest after the cook and would be like butter when i tried to pull it. Is there any way to rescue this? I currently have it sliced into chunks sitting in the liquid.