I did my first semi successful chuck. It was a bit dryer and the juices were spewing

I did 240 for 4 hours of a 3.8lb, very thick chuck. It got stuck af 130 and then 150. I wrapped around 160 with tallow.

I got it to 195ish and then rested for 2 hours in a cooler. It wasn't bad but it wasn't amazing. I had 2 probes in and I wonder if I should have left them in when transferring it to the cooler, as it was hemorrhaging juice at that point.

Thicker chunks were nicer. Maybe I should have wrapped with a pan and beef broth. Any tips are appreciated!