I am a newer at smoking ( 3rd time) and had 2 3lb. Pot roast laying around. Brined both with worcestershire sauce and used Jeffs rub. the kids wanted it pulled so I did a lot of research on this site ( thank everyone who contributed on this site so people like me can learn) and brbrought it up to 195. I have a master built 30" vertical gas and used hickory. At 155 they stalled so I put them in a roaster and covered them with foil and back in the smoker to finish cooking. Ran them at 220-225 almost the entire time. The bottom one came out great. Moist, fall apart without even trying to cut. The top one however came out a bit tough and dryer. It suprised me the top one would be dry an tough since i figured the bottom would have been slightly hotter? I had the wireless thermometer in the top roast. Any tips for next time?