Tonight was my first chuckie. Although it was a small chuck it seemed to stall at around 155 degrees. I got a little impatient and turned up the heat to get it up to 165. I foiled it, added a little beer to the foil and took it up to 195 quickly. The result was great tasting but a bit on the tough side. I used a rub I found on line that has a lot of crushed black pepper. Probably 4 hours total at around 225 to 245. When it seemed to stall I bumped it up to 300. Next time I'll definitely add a little time because if this was tender it would have been fantastic. All in all still editable.