I hate "evaluating" pics, but that looks really "lean and dry".
Not sure why.
The cook profile you listed should have worked fine.
Maybe a little longer to "pull", but really close.
Did that chuck roast have plenty of fat to start with?????
Or was it trimmed heavily???
I do not know what happened to the moisture and tenderness--should have been a lot better.
Try again-- maybe.
"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.