Doesn't that just drive you crazy??????? I'm doing my first chuck roast (Dude style) and it's stuck on 151* for the last hour. I have a Polder dualtemp stuck in there and the oven temp is around 275*. That's where I could get it to level off so I left it. I went through three foil packets of Jack Daniels Oak Chips in the first hour and a half, then I left it cooking without anymore smoke. I opened the door (Smoke Hollow Propane) a while ago and stuck a hand-held instant-read thermometer in it and I got a few different readings from around the roast. The meat didn't seem very tender yet. I plan to wrap it in foil at 160* and put her back in until 190*. I didn't prepare anything to spritz it with so I don't know how tender it will get. Should I use some type of liquid in the foil wrap?