turick, I think smoking the roast whole versus cubed probably turns out the same but just requires a little different practices. With the cubes, a lot of surface area is getting smoke so that it doesn't have to stay in the smoker for hours and hours. My braising step was used to finish the meat in a broth which when strained made fantastic gravy.
Smokin Monkey, I think that could easily work. From a personal preference, smoked meat and smoky gravy provided a mild smoke flavor without making it all smoke. The veggies that were in the braise tasted unbelievable and made me think a full blown pot roast done that way would be killer.