I respectfully disagree. You can certainly milk the time with chuck if you wish, but low/slow is not required. If you are going to foil anyway, you can foil with liquid(s) plus aromatics, vegs, and/or fruit(s) and finish the chuck as a braise.
I smoke chucks, rubbed, at ~325 for 120-150 minutes. (I do not temp them at all.) At that point I place in a pot with whatever items I've got on the agenda, cover, and finish in the cooker, pulling when the meat is just tender. (I used to do the same but fashioned a pan out of HD foil, crimping it tightly closed but leaving ample headspace. Since I now have a large Lodge dutch oven that fits perfectly in the WSM I use that.) Then I remove the meat to foil to rest, wrapped. I strain out the solids and reserve them, de-fat the liquid, then puree 1/4-1/3 of the solids with the liquid to act as the base for the sauce. The rest of the solids I stir in then just keep it warm till the beef is rested. The beef then gets placed back in the sauce.
This post describes a chuck cook done in foil. (Scroll to below the tri-tip cook description.) That one was somewhat rushed.
This past Saturday, I did two 3.6-pound chuck roasts as I described above. In this case, I rubbed them with a mix of white pepper, ginger, nutmeg, clove, allspice, sumac, and thyme, then let them smoke (hickory and apple) at ~325 for a couple hours.
Meanwhile, I reduced a cup-and-a-half of cheap white wine with a half-cuup of dry sherry till it was reduced by half, then added 2 T of pomegranate molasses and 1 c chicken stock. I thinly sliced 8 onions and a half-pound of dried mangos. I peeled a dozen cloves of garlic and mixed together two different freeze-dried fruits from packages I had gotten at Trader Joe's--a tropical fruit called rambutan, another called mangosteen.
I put half of all the solids in the Lodge pot then topped them with the smoked chuck covering the chuck with the the remaining solids and pouring the wine-stock mixture over all. I covered the pot and returned it to the cooker and let it cook at ~350 till done, maybe 2.5 hours later.
I didn't get any finished plate pics but here are a few taken during the flow. The chuck was served with
yuca con mojo, black beans, fried ripe plantains, and a buttermilk slaw of cabbage, carrot and red bell pepper.
The chucks, rubbed, pre-smooking:
The smoked chuck awaiting the pot. On the cutting board are some of the sliced onions, peeled garlic, and half the dried mango. Ditto for the pot. Also in the pot are the freeze-dried rambutan and mangosteen pieces. More of those two, plus the items on the board and the liquid mix went atop the chuck roasts when they were added.
The pot, loaded up and ready for its cover, then to be put back in the WSM:
The de-fatted liquid still in the pot, pureed with some of the solids, and some solids awaiting their return to the pot. Braised vegs and fruits throw off a lot of moisture, as does the beef; dried fruits absorb it. All shrink considerably so a full pot reduces nicely.
Unfortunately I have no plate pics. I served buffet style. I cut the chucks into large chucks in the sauce. Most put the beef and its sauce on the yuca, some preferred to put the beans there. Either way, the meal as delicious.
