Hey, if it makes you feel any better my first chuckie was a total disaster. Came out like a brick. Ended up cutting it up into small cubes and making some of the best friggin' chili I've ever eaten. Now I use nothing but smoked chuck roast for chili. I only put about 4-5 hours of smoke on it at 225F, then cube it up and make the chili, letting it braise to get fall apart tender.
My process of wrapping at the stall came about from decades of cooking (braising) chuck roasts on the stove top and in the oven. I stuck with what I knew.