Re: Anyone ever smoke a chuck roast?
Dave, I've smoked lots of chucks, but usually I do them to toss in a chili pot or a stew later so cooking to be sliced and eaten is something I'm not real familiar with. The couple of times I've done it, the problem I've had with chucks is they're usually about 1 1/2" thick, and the grain runs from the top to the bottom, so to get slices across the grain, you really need to take slices off the whole face of the roast.
To make them more tender I like wrapping in foil at 160-170 with some cola (wild cherry pepsi is my favorite) or fruit juice and cooking until they feel limp when you lift one end of the foil. They'll be more suitable for shredding at this stage, but they sure taste good
Make sure you let us know what you do, and how they turn out. I'm quite interested.