Trim excess fat and silver skin from the chuck roast
Pat the roast dry with paper towels
Apply a binder if desired, such as mustard or oil
Season generously with salt, black pepper, and your preferred beef rub
Let the roast sit while the smoker preheats
Preheat the smoker to 225 to 250 degrees Fahrenheit
Use wood such as oak, hickory, mesquite, or pecan
Place the chuck roast on the smoker grates
Insert a meat probe into the thickest part of the roast
Smoke until the internal temperature reaches about 165 degrees Fahrenheit
Wrap the roast in butcher paper or foil if desired
Return the wrapped roast to the smoker
Continue smoking until the internal temperature reaches 200 to 205 degrees Fahrenheit
Check for tenderness with a probe or skewer
Remove the roast from the smoker
Rest the roast for at least 30 to 60 minutes
Slice against the grain or shred for pulled beef
Serve with the juices or drippings if desired