Happy Saturday group! Well the weather has FINALLY broke (and chaos at work has died down... ) so its time to fire up the smoker for my third time. Looking at a 4lb chuck roast - Hickory/Cherry wood mix To be Sliced, not pulled rub of mustard, with ground black pepper, onion powder, salt, paprika and garlic powder. pull about 160F, wrap in foil and place in foil tray with vegetables/juice until IT hits 205. QUESTION: Am I reading correctly that cook time could be even 11 hours?? Foil vs not foil - your thoughts? From what I've read, foil makes it tender (and less smoke) while not foiling gives it bark thanks for your help!