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Preheat smoker to 250°F with hickory or apple wood.
Apply mustard to room-temp chuck roast; season with dry rub.
Smoke until internal temp reaches 165°F (4-5 hours).
Wrap in butcher paper with apple cider vinegar; smoke to 195°F (1 hour).
Rest for 20 mins; cut into 1” cubes; place in an aluminum pan.
Add butter, dry rub, and BBQ sauce; toss and cover with foil.
Smoke for another 1.5 hours until tender.
Rest covered for 30 minutes before serving.
Prep Time: 15 mins | Total Time: 6 hrs 15 mins | Servings: 10
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