First smoke chuck roast bombed

[SmokinAl]

I agree with the above, you just didn’t cook it long enough. It will make some good chili!
Al

 

[Steve H]

Yup, @noboundaries nailed it. Easy enough mistake. The Inkbird system will greatly help you in monitoring the temps. With chuckies I smoke to 165IT. Then cover with foil, and finish in the oven at 250 degrees until the IT hits 203 or so. And is probe tender. I use beef broth in a pan under the chuckie. And I've never had water in the pan. The beef broth with the meat drippings makes a fantastic gravy.

 

[Bearcarver]

Good tips already, above!
However I'd say don't put water in your electric Smoker, if it's insulated well, like the MES units are.
If I'm smoking a Chucky, I put it in a Pan, on a wire cooling rack, so it doesn't sit in it's own juices, or any other liquid. Then at about 165° I add some juices, and cover it with foil. Then I pull it out at about 203°--205°.
Smoked Pulled Beef Chucky

Bear