I had a 3lb chunk of pot roast meat that had been marinated and in the freezer for a month and a half, so I deceded to smoke it. I smoked it with Oak and Hickory for about 6 hours, and then put it in the oven covered for another 7, both at 225.
While I was smoking it I was working in the yard, so I didn't go baste it as often as I usually do, I just sprayed it with apple juice and whiskey. In the oven it was in a covered pot with broth, onions, and smoker drippings, so there was plenty of moisture in there.
After cooking for 13+ hours, the meat was tender enough to be pulled apart, and very tasty, but was still tough and dry.
When heating it up, I put it in a little bowl with some of the juice and a little water, and that helps a lot.
Here's what I think - let me know if you have any ideas:
-the freezer toughened the meat
-the meat was a pretty lean cut, so I should've basted with more olive oil
-should've basted more often
-should've stayed in the oven longer