Smoking a couple of chuck roasts from Sams

[smoking in ft. collins]

I picked up 2 chuck roasts at Sams (3 lb each) and put them on the smoker at between 220* and 240*.  I waited 4 hours to put the probe in and they are both around 195*!

I am thinking I need to pull them, foil them and marinate them.
 

That was a quick smoke!

Thoughts?

 

[noboundaries]

How tender are they when you probe them?  IT is a good measure of how "close" they are to being done, but they are truly done when the probe slips into them easily.  I've had chuckies finish all over the higher IT map, even up into the 2-teens.