Pre-heat smoker to 275°F and remove chuck roast from the fridge.
Cover chuck roast on all sides liberally with salt and pepper. Place chuck roast unwrapped directly on smoker rack and smoke until an internal temperature of 165°F, about 5 hours.
Remove chuck roast and wrap tightly in butcher paper or aluminum foil. Place roast back on the smoker rack and smoke until an internal temp of 195°F - 202°F or until probe tender, about 1 hour.
Remove chuck roast to cutting board and unwrap. Slice into 1" cubes with a sharp knife.
Place sliced meat into an aluminum pan and pour in BBQ sauce. Mix with your hands (while wearing gloves) or a spoon until the meat is evenly coated with sauce.
Cover aluminum pan with a lid or aluminum foil and place back on smoker for 1 hour.
Remove from smoker and serve as an appetizer with toothpicks or as a main course. Enjoy!
Notes
Plan about ½lb pre-cooked weight per person. A 3lb chuck roast will serve 6 people.
Buy good BBQ gloves that have a cotton liner glove that goes underneath the nitrile glove to enable you to handle hot meat straight off the smoker.
Fresh cracked course ground black pepper gives a great flavor and texture to the meat.