I started smoking a 3.5 chuck roast at 11am using a GOSM with mesquite and 225F internal smoker temp. I wrapped the roast when the internal temp reached 155F and moved it to the oven with an oven temp at 250F. I continued in the oven until around 4:40pm when the internal roast temp was 202F. I let the roast sit wrapped in foil for about 20 minutes. I then unwrapped the roast and began trying to "pull" the roast. It was too tough to pull, so I ended up slicing it. When I served it to my family and some friends, they all agreed it seemed chewy and tough. I was hoping for more tender consistency like you would get cooking it in a crockpot. Did I get the wrong cut of beef for tenderness? Or was it something I did wrong in my cooking process? Thanks for any feedback.