I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender.
Fire up your smoker for cooking 225 - 250 F. Use a light wood such as hickory or a fruit wood.
Season the beef heavily with salt and pepper. Don't be shy with the pepper.
Smoke until the beef reaches 165 F.
Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
Remove from smoker and let cook slightly before shredding the beef.
Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.