You can go anywhere from 130Â° and a rest for "Walkin' rare" <eww> to 200Â° for easy pullin'.
If ya like a little pink, pull at 145-ish and rest. No need to go to 180 on a chuckie, they ain't as tough as a brisket.
I like to go to 200+ (205 is nice) then pull it after 15 minutes to 1 hour after it settles. My wife is always skeptical but loves the taste!
I like that the butcher pre-ties the chuck eye roast. It holds together. I just put a nice South African grill rub on it and it almost melts when it's done. The taste is beefy and meaty. No other words could describe it.
Chuck is just like Pulled Pork (from my non-Kosher days) and is great on bread with BBQ sauce or a finishing sauce.
P.S. I'm going to smoke a 3 lb beef shoulder today and 2 1/2 pound Chuck Roast tomorrow.
I usually go 190 then wrap it up in tin foil and toss in a cooler for a few hours. The ones I smoked last night I did that and they shredded up very nicely. I think anything lower than 190 and it may not shred very well but you'll have to slice it.
**P.S.** Those that are taking it to 200 can more than likely shred right away. I just like letting mine rest so they aren't real dry.