Q: Given the background description of some cooking related query, summarize the question into a title
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250F for about 3 hours. After that we, wrapped it in tin foil, raised the temperature to about 300F and cooked it for an additional 3 hours. Our thinking here was that we can raise the temperature a bit, since the moisture can't escape anyway because it's wrapped in tin foil.We were hoping for a juicy and tender roast, that "tears apart" easily with a fork. At the end it wasn't tender and it was so dry that we were afraid it would suck the moisture out of the air... When we unwrapped the tin foil there was a lot of liquid (juice), that should've probably stayed in the meat? Was the temperature too high or wasn't the cooking time right? Is this even an appropriate piece of beef for "low and slow" smoking?
A:
Dry and Tough Rumproast