A month or two back I saw where someone had smoked a chuck roast and turned it into pulled beef. It looked awesome, so I thought I would try. This gave me a great chance to use my bag of pecan smoker pellets.
I cut two roasts in half to give extra bark and to make the process go faster. 6 hours later they had quite the mahogany finish. I waited for them to get to a good 200-210 depending on the size.
I wrapped them in foil and stuck them in a cooler for a few hours till dinner. I was going for pulled beef but ended up a little dry. Next time I will wrap when I get the color I want. It holds true for pork butts, and it seems to hold true for chuck roast.