Start off by preheating your smoker at 275 degrees.
In a bowl, mix the seasoning mixture for the chuck roast. Then, cube up the chuck roast into about 4 inch cubes. This will give you more surface area for more bark.
Season them with the spice mixture and place them in the smoker and smoke them for 4 hours. While the chuck is in the smoker, add all ingredients for the marinade except the bay leaves in a blender and blend until smooth.
After 4 hours, place the chuck roast in a foil pan or oven safe dish. Add the marinade to them, cover in foil and place back in the smoker or oven at the same temperature for 2.5 hours or until the meat shreds.
Once you check that the meat is extremely tender, remove off the smoker and let rest for 30 minutes before shredding it. Leave the meat in its juices.
I made some delicious cheesy tacos with it. Serve along beans and Mexican rice or cilantro lime rice, garnish with cilantro and onion.