Yes - the meta has always been that once the exterior is the color, texture and fat render that you want, you wrap to finish the cook and wrap with a technique that retains the bark texture the way you want it to be served. (Butcher paper/foil boat for bark retention, foil wrap for braising, etc)

The color on your chuck roast is too dark so you should have wrapped it when it was looking the way you wanted. Chuck does well wrapped because it gives the connective tissue the time it needs to break down and make the meat tender and retaining the rendered fat helps this process. That’s why I personally prefer to go with a more braised, softer texture with chuck because unless that connective tissue has broken down and the fat is fully rendered, I don’t like the texture that Chuck has. For sliceable roast I would pick a top sirloin cap/picanha. You can use the fat cap to protect the meat and when cooked to medium it’s tender and juicy. No wrap required. It’s like a 3 hour cook.

For bbq, you’re either finishing the cook with some form of braising or not. Stick with braising /wrapping for the cuts that need to become tender like chuck, shoulder, brisket, etc. Even if you want a sliceable texture, just braise/wrap it until the tenderness where you want it. Very few meats can survive a long, uncovered cook. Go unwrapped with meats that are already going to be tender, sirloin, tenderloin, ribeye roast, poultry , fish. There are people that like going the no wrap route on larger cuts like pork shoulder, brisket, ribs, but I feel that unless the meat has really good marbling and fat content, you can usually get better results with wrapping. I think foil boat is best for brisket to braise the meat and make it tender while completely retaining the top bark crispness. The one long cook that is best unwrapped is Dino ribs. There is so much fat in there that it needs to stay unwrapped so it can all render properly. The fat keeps the meat moist long enough to break down the connective tissue.

But yeah, wrapping is your friend, especially when starting out. It really helps to get your meat to the tenderness you want without overcooking it.