Prepare the meat and the rub. Pat the chuck roast dry all over with kitchen paper—dry skin is key for a good crust. The paper should come away slightly damp. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and mustard powder if using. Massage the oil into the meat, then coat it generously with the spice rub, pressing it into every crevice. The roast should look completely coated, with a rich, brick-red appearance.

Fire up the smoker. Set your smoker to 110°C (225°F). Add your chosen wood chips—hickory gives a robust, bacony fragrance; oak is milder and sweeter. While it comes to temperature, let the seasoned beef sit on the counter so it loses some of its chill. You should hear a faint crackle from the smoker as the chips begin to smoulder.

Start the smoke. Place the roast directly on the smoker grates, fat-cap side up. Close the lid and let the magic begin. For the first three hours, do nothing but check the temperature every hour or so. The meat will darken gradually, its surface turning a deep mahogany, and the air around you will fill with a sweet, smoky perfume.

The wrap. After three hours, the internal temperature should be around 65°C (150°F) and the crust will look firm and dark. Lay out a large double sheet of heavy-duty foil. Place the roast in the centre, pour the beef stock around it, add the tomato purée, thyme sprigs, and bay leaves. Fold the foil tightly to create a sealed parcel. This step traps steam, pushing the meat through the stall and into tender territory.

Finish in the foil. Return the wrapped parcel to the smoker. Continue cooking for another 1.5 to 2 hours, until the internal temperature reaches 93°C (200°F). When you press the foil parcel, it should feel soft and give easily—that's the collagen breaking down into silky gelatin.

Rest, then pull. Remove the roast from the smoker and let it rest, still wrapped, for at least 30 minutes. This is non-negotiable. When you unwrap the foil, a glorious, fragrant steam will rise. The meat should be so tender that a fork slides in like it's meeting butter. Slice against the grain, or shred it coarsely with two forks, and spoon the rich, smoky juices from the foil over the top.