Add one more chunk of wood after 1.5 hours, then let the smoker and the charcoal do the rest of the work.
When the bark is nice and developed (around the 6 hour mark), spray the chuck roast with a mixture of 50% water and 50% apple cider vinegar and then wrap the chuck roast in pink butcher paper. I skipped this step during this cook, due to over sleeping, but I do recommend this step to keep the beef juicy and tender.
Monitor the chuck roast temperature and take the chuck roast off the smoker when it reaches 200 F. Depending on the starting weight of your chuck roast, I would expect it to take about 10 -12 hours total. This chuck roast was 2.5 lbs and took 9.5 hours on the smoker.
When it is done, you can wrap it loosely in foil around the butcher paper and let it rest for an hour if you want to eat it soon. Or, you can also wrap it in foil with the butcher paper still on and place it in a cooler for 2-3 hours if you need to stall prior to eating.