Did my 2nd cook in the wsm 14.5 yesterday and smoked some thick cut (over 4 in.) chuck roasts. Temps were 230F-260F for 5 hrs. Smoked to an internal temp of 153F (hit the stall) and then placed both roasts covered in a foil pan in the oven til internal temp of 203F and let them rest in a cooler for about hr. Both roasts came out good but there was some fat connective tissue in the middle of both roasts. I feel like if I left any longer, I would have pulled beef instead of sliced. Any ideas how to render the fat more?