Ok, this is the third chuckie i have done. First in about a year. Had the same results in all 3. They came out good...great tasting actually. Just not what i want. I want pulled beef! This last one i thought was going to be pull apart tender and just wasnt. I put it in and smoker ran about 230-240 the entire time and never higher but sometimes into the 20's. The chuck roast wa about 3lbs. I hit a stall at 147 and sat for about 2.5hrs and temp went all the way down to 143 at one point. I thought oh yeah this baby is going to be good. Foiled at 165 took to 205 (i think it got there rather quickly), and then gave an hour rest. I opened it up and the outside edges could have been pulled but it still wasnt tender throughout enough to just pull. I sliced it and im finishing up leftovers as we speak. Now, nobody but me knew anything was amiss and everyone thought it was great. It just wasnt what i wanted! Everyone of them has done this to me. Should i foil earlier? Lower temp? rest longer? I foiled with a little worsty and beer and had tons of liquid after the foil. Suggestions?