7hr · 6 servings 3lb Chuck roast • 2 tsp salt • 1 tsp black pepper • 1 canned condensed French onion soup • 1 cup water • Bbq sauce and Buns Season Chuck roast with salt and pepper and add to your smoker at 225F. Smoke until internal temp reads 165-170F. In tray add Chuck roast, French onion soup can and one cup water. Cover tightly with foil and back to smoker. Increase temp to 275F and cook until roast is probe tender (about 200-205 degrees internally) let rest 30 minutes before shredding