Poor Man's Brisket.
Much cheaper than brisket and other large cuts.
Smaller size is convenient and quicker to cook
Almost no prep, it's ready to go.
Look for meat with marbling, and thin intermuscular fat in the middle.
Add your preferred seasoning right before it's time to add to the smoker
Add your chuck roast to the smoker and smoke at 250°F.
During the stall, wrap the chuck roast in pink butcher paper, around 165°F. Keep cooking in the smoker.
Remove the chuck roast around 200-205°F. Allow it to rest at room temp for about an hour, keeping it loosely tented with foil.
Cut and serve the chuck roast when your guests are ready to eat, not before.