so i picked up a chuck roast yesterday, got a rub on it over nite and plan on starting up the smoker here in a few minutes. after seeing some pictures of choices ppl have made for their pulled beef, i believe i may have chosen a roast that does not have quite enough marble going for it. id like to be able to pull this very easily when its done, but im afraid i'm already up the creek cause of my poor meat selection. any tips to assure extra tender meat?? a recipe i have said i should keep it tightly wrapped in foil while on the smoker...now, i haven't been smoking that long, but wouldn't that keep all the smoke from getting to the meat?? should i set a rack below to catch all the drippings then add that to wrapped in foil??