Pat the chuck roast dry and season generously on all sides with your favorite beef rub. Let it sit while your smoker comes up to temperature.
Preheat your smoker to 225°F.
Place the chuck roast directly on the grate and smoke for about 2 hours, allowing it to develop a rich bark.
Transfer the chuck roast to an aluminum pan. Add: Sliced onions, Beef au jus (or beef broth)
Cover the pan tightly with aluminum foil and return it to the smoker.
Continue cooking for about 2 more hours, or until the roast is toothpick tender and reaches an internal temperature of 200-205°F.
Chop the Beef
Remove the roast from the pan and let it rest for 10-15 minutes.
Roughly chop the beef into bite-sized pieces, then mix it back together with the softened onions and a little of the cooking juices to keep everything juicy and flavorful.
Toast your buns until lightly golden.
Pile on a generous helping of chopped chuck roast, top with a mound of creamy coleslaw, and finish with plenty of dill pickle slices.
Serve hot and enjoy!
NOTE: Don't cook to a specific time-cook until it's toothpick-tender. Every chuck roast is a little different, and tenderness is what makes these sandwiches unforgettable.
