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.