Got it. This recipe with give you real basic, tender pulled chuck.
Chuck roast makes great faux burnt ends too, but that's a slightly different recipe than below, but close.
The picture below was this recipe but was two roasts actually, not one, and we had already pulled some off for sandwiches before I remembered to take a picture. You get quite a bit of shrinkage with chuckies so doubling the recipe isn't a bad idea if you like leftovers for a couple days.
Smoked Chuckie for Pulled or Chopped Beef
Ingredients
3 to 3.5 lb boneless chuck roast
SPOG (Salt Pepper Onion Garlic)
1 cup beef-broth. Extra special if you can find the garlic and onion infused broth
1 large sweet onion, chopped
6 oz Sweet Baby Ray's Honey or Brown Sugar Hickory Barbeque Sauce
Salt to taste
Directions
1. Liberally apply the rub to the top and bottom of the roasts. You can do the sides too if you wish.
2. Fire up the smoker to 250°F to 275°F and keep it in that range for two-three hours, smoking the meat with your wood of choice. Chuckies love hickory and/or oak.
3. Once smoked for two - three hours, get ready to wrap them in a double layer of heavy duty aluminum foil. Fold up the sides of the foil then add the beef broth and chopped onion on top of the chuck roasts. Seal the foil tightly.
4. Put the wrapped roast back on the smoker and crank the heat up to 350F if possible for 2 1/2 hours. If 275F is your max temp you'll need to go about another 3 1/2 hours. No need to add any further smoke. You can even transfer to the oven in the house if you want.
5. After the proper amount of time check the internal temp of the meat. Should be in the 205-210°F range. If not, cook a little longer. Since you are braising the meat in the foil it will turn out moist and tender.
6. When at the right temp pull off the smoker or out of the oven and let the roast rest for about an hour. Open the foil, pour off the liquid, then pull/shred, discarding any large connective tissue or chunks of unrendered fat.
7. Once pulled or chopped, add the BBQ sauce and about 1/2 cup of the drippings. Lightly salt too if needed.
8. Serve on a bun or eat just like that.