Second time making poor man’s brisket (chuck roast)

I smoked this Chuck roast at 250° with oak and cherry wood. After it hit the stall at about 170° I covered it in bacon grease, wrapped it, and brought it up to 195°. I let it rest for an hour and then sliced for tacos. In my personal opinion these are great. They wouldn’t be the star of the show like a brisket but if you’re making something with the meat it’s pretty dang good. A