I have never cooked a chuck roast naked on the grill for the entire cook. I have always had to put it in a covered pan with liquid at some point during the cook to get it to the point where it would be easy to shred. Curious to hear others thoughts and what you end of doing. I just bought about 25# at lunch today for $3.59/# which is about $2-$3/# less than I normally see it in stores (even Sam's, Costco, or Restaurant Depot).