Choose a well-marbled chuck roast, 3 to 5 pounds
Trim excess fat, leaving a thin fat cap if desired
Season generously with salt, black pepper, and optional garlic powder, onion powder, and paprika
Let the roast sit at room temperature for 30 to 60 minutes
Preheat smoker to 225°F to 250°F
Use wood such as oak, hickory, mesquite, or pecan
Place the roast on the smoker grate
Insert a meat probe into the thickest part of the roast
Smoke until the internal temperature reaches 165°F to 175°F
Wrap tightly in butcher paper or foil if you want to speed up cooking
Continue smoking until the internal temperature reaches 200°F to 205°F for pull-apart texture
Remove from smoker and rest wrapped for 30 to 60 minutes
Slice against the grain for sliceable roast
Shred with forks for pulled beef
Serve with your preferred sauce or sides