I’ve never heard 1.5-2 hours/pound. Most of my Chuck roasts are done in 6-8 hours. Probably more 30-45 minutes per pound.
I’ve started cooking more at 250 - 275. I cook the roast til around 145 (internal temp) if I’ve gotten at least 2 hours of smoke on the meat. Otherwise, I like to get at least 2 hours of smoke. I’ve taken roasts as high as 160 before wrapping it and taking it to an internal temp of 195-204. You still need to use your temp probe and poke around to make sure it’s tender…no resistance when poked.
All that said, I’ve held wrapped, cooked Chuck roasts in a cooler (no ice…just an empty cooler) for 4 hours. Don’t shred,’pull, or slice it until you’re ready to serve it.
