The IT finish was around 195* F. The real test is the fork test, stick a fork in it and call it done. It should be tender and pull easily with the fork. This was a choice chuck from Costco, super tender and juicy. It hit a major stall at around 168*, took an hour and a half to reach 171*, I thought it had pushed through it but it stayed at 171* for another hour. I raised the temp of the keg a little and later decided to wrap in the drip pan in its own juices and the Better than Bouillon 1/2 cup I put in at the beginning to provide moisture and a means for the drippings to fall into so they wouldn't burn. This is the only cook on the keg that I use any added water for steam since it holds moisture so well. Removed from drip pan, pulled and the meat was put back in the drip pan and mixed with the drippings. Turned out fantastic. Topped with a little Cattleman's Original BBQ Sauce, my go to off the shelf for beef.