Combine the seasonings in a small bowl then liberally apply to the meat on all sides. If time allows, refrigerate the meat overnight to give the seasoning time to penetrate the meat.
Preheat your smoker to 225°F then place the chuck roast on the cooking rack. Add a few chunks of wood to produce a medium amount of smoke at the start.
When the meat reaches around 160°F wrap it tightly in aluminum foil or butchers paper and return to the smoker.
When the meat reaches 180-185°F remove the wrap and return the meat to the smoker and continue cooking until the internal temperature reaches 205°F.
Remove the meat and loosely cover with foil. Allow it to rest for 20 to 30 minutes before slicing or shredding.