I always incorporate a wrapped step with my chuck roasts for both moistness and tenderness. So basically I inject with a jazzy beef broth, smoke 2 -3 hours until I like the color. The internal will be from 150° to 165°. Then I transfer to a foil pouch (of foil pan), adding some onion slices, maybe pepper slices and some beefy broth and return to the pit to tender up. For slicing your are looking north of 175° and it probes tender, but slightly firm. For pulling you want it to probe very tender, about like cold peanut butter. The internals will be north of 198°, but trust the feel of the probe.
