Prepare the chuck roast by trimming excess fat if desired, leaving a thin layer to enhance flavor and moisture. Pat it dry with paper towels.

In a small bowl, mix together the paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper to create the dry rub.

Rub the olive oil over the surface of the chuck roast, ensuring an even coating. Then generously apply the dry rub, massaging it into all sides of the roast. Let it sit at room temperature for 30-60 minutes to absorb the flavors.

Meanwhile, prepare your smoker according to its instructions, preheating it to a temperature around 225-250�F (107-121�C). Soak wood chips or chunks in water for about 30 minutes before adding them to the smoker for better smoke production.

Once the smoker is ready, place the seasoned chuck roast directly on the grate. Close the lid and let it smoke for several hours, aiming for an internal temperature of around 195-205�F (90-96�C) for optimal tenderness. This could take anywhere from 6 to 8 hours, depending on the size and thickness of the roast.

Throughout the smoking process, monitor the smoker temperature and add more soaked wood chips or chunks as needed to maintain a consistent smoke.

Once the chuck roast reaches the desired temperature, carefully remove it from the smoker and let it rest, tented with foil, for about 20-30 minutes before slicing.

Slice the smoked chuck roast against the grain into your desired thickness and serve it as the star of your meal. Enjoy the tender, flavorful goodness!