I rubbed the chuck roast with olive oil and seasoned with cracked black pepper, kosher salt, onion and garlic. Placed in my drum at 225 with a bit of hickory. Then made a batch of beer bread.
3 cups self rising flour
1/4 cup of sugar
1/4 tsp salt
1 12oz beer at room temperature
Brushed the top of the bread with an egg wash and sprinkled with minced onions. Then smoked the bread until done about 2 hours). Brought the chuck up to an internal temperature of 160, wrapped in foil and added spiced beef broth. Then smoked until reaching 200 degrees. I let the chuck rest for 15 minutes while preparing the sandwich toppings.
Built my sandwich by starting with a layer of the pulled chuck,
then caramelized onions, bacon, cheese, tomato and lettuce.
Slathered the lid with a horseradish sauce and
Served with a cold beer. :)