Looks like it was tasty. When I've done chuck roasts, I use the smoker to get smoke flavor in before more traditional braising in a flavored liquid (in the oven), until pullable. I've found that chuck roasts cooked like brisket are just too dry. Not the the same fat-to-meat profile to start, nor the same collagen to gelatin breakdown process (which is the "stall"), that is the key to tender and juicy brisket.