Cooked my first chuckie yesterday. It was a 2.5# that I put my brisket rub on, threw it in the CC DLX at the hi-smoke (225) setting. Cooked at that setting for 3 hours. Pulled it and wrapped it and then cooked it until the IT was 198 which only took about another 2 hours at the same temp. It rested about 2 hours before unwrapping it and to my surprise, it was a little tough. Very good flavor and good smoke ring. The wife thinks I cooked it too long. She cooks these things in the oven covered at 375 for 2 1/2 hours, never checks it or checks the IT and falls apart while trying to get it to the plate. I wonder if the final IT is that big of a deal. Gonna try another one but this time I'm reducing the cook time after wrapping by 30 minutes.

Could be you IT was too low.  Try taking it to 203 or just go by probe tender.

Your wife basically braised the roast at a higher temp.

Ya think another 5 degrees would make that much deference?

yes.

Under cooked chuckie
vs.
Over done chuckie

Go with the over done chuck roast. It's actually hard to do
The fat and connective tissues continue to break down to a soft jello consistency in the LONG cooks.

When I make Pepper Stout Beef I have to take chuck to 210-211 before it will probe and pull well.  You didn't overcook it.

I guess it all depends on what you wanted to do with it.  I have only ever used chuck for burnt ends and for pulled beef.  Like others said, I like to cook them to 200-210 depending on probe tender temp.

When you refer to probing, are you talking about sticking the temp probe in it? I was going to pull it like a butt, but that didn't work out. So I'm going to heat it up before I pull the ribs off and try slicing it.

Yes, stick the thermapen or something similar in and if it goes in like butter the meat is done.

Thanks, I'll get one.

A skewer or even a long toothpick works just as well.  Probe in a few different places to make sure it slides in with no resistance. 

Of course if you NEED a excuses to get a instant read thermometer, this one might work.  Lol

I'll throw my in with the crowd saying your IT was too low. I do mine to 203-205 and it comes out great, but it's also basically braised for the final 2-3 hours, in a loose foil boat with garlic, onions, potatoes, carrots and beer.