If you don't want it to taste like pot roast( not necessarily a bad thing I digress) don't foil it if it was like leather it was either a small piece of select flat with no fat cap or if it was a packer you didn't cook it long enough. Get a packer Cook between 275-325 no foil when it probes tender let it rest tented until the temp drops into the 150's. oh and slice against the grain.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC