I can't help you with the paper thing.
As to the effort to cook a chuckie---that is exactly why I cook 3 or 4 at a time. Leave them a little short of "done" somewhere in the 180s or so.
Then vacusuck them for the future.
When we want smoked pot roast or whatever, one just goes in a pan or roaster for an hour with some broth in the oven. Then we add the veggies and have a yummy meal in less than 2 hours total. No muss, no fuss.
Your chuck looks really good!!!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.