Prepare your smoker: Preheat your smoker to 225-250°F (107-121°C). Add your choice of wood chips or chunks according to your smoker's instructions.

Prepare the chuck roast: Pat the chuck roast completely dry with paper towels. This helps create a better crust. Rub the entire roast with olive oil.

Create the rub: In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, and cayenne pepper (if using). Mix well.

Apply the rub: Generously coat the entire chuck roast with the spice rub, pressing it gently into the meat to ensure it adheres.

Smoke the roast: Place the seasoned chuck roast directly on the smoker grates. Insert a meat thermometer into the thickest part of the roast, avoiding any large pockets of fat.

Maintain temperature and moisture: Smoke the roast for approximately 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). Spritz the roast with beef broth or water every 1-2 hours after the first 3 hours to keep it moist.

Rest the roast: Once the roast reaches the target temperature, carefully remove it from the smoker and place it on a clean cutting board or in a roasting pan. Tent it loosely with foil and let it rest for at least 30 minutes. This resting period is crucial for allowing the juices to redistribute, ensuring a tender and moist result.

Slice and serve: After resting, shred or slice the chuck roast against the grain. Discard any excess fat if desired. Serve hot.