Coat your chuck roast with olive oil to act as a binder and then season with an all purpose bbq rub.
Smoke the chuck roast at 250°F until it reaches an internal temperature of 175°F and has developed a nice bark.
Remove chuck roast from the smoker and a cut into 1 inch cubes. Transfer cubes into a foil pan and add pats of butter, hot honey, bbq sauce and brown sugar. Carefully mix together to combine.
Cover foil pan and place them back into your smoker until they reach an internal of 210°F.
Remove foil pan from smoker and open one corner of foil and allow the meat to cool off for 30-40 minutes before serving.
