The Stall temp would be when the meat is no longer noticeably increasing in temp, sort of licke when popping popcorn and the pops are no longer just seconds apart!
If it were me, I wouldn't worry about the stall temp because that is just going to maximize your smoke flavor, but I think you should have plenty for a chuck by the 2 hours you had mentioned.
I always have a therm in mine in the smoker, even if I am not finishing it there, I just like to know what the meat is doing, and also for food safety purposes (though if its only in there for 2, you'll be good with the "rules" anyway)
Then once you put it in the over you will for sure want to leave a probe in it, and you'll just cook in the oven until it is up to your preferred temp (150-170 depending on doneness) Otherwise if you don't have or don't want to use a probe, it would just be guessing and I cant really speak to that. If I had to I guess id say like 70-90 min.