I did a chuck roast at 135 for 24 hours then I smoked it at 220 for three hours. When I took it out of the bath it almost fell apart. I dried it and put it in the smoker. After the three hours, the beef was a bit dry. I usually smoke the roast sans water pan, at 240, for 6-8 hours without foiling. I want to know why the SV portion caused the beef to dry out in the smoker. When I say dry, the ends were hard. My wife and I went for the BBQ sauce and that never happens.