Coat the chuck roast with yellow mustard. Mix the dry seasonings together in a small bowl and rub them all over the sides and edges of the roast.
Place the seasoned prepared chuck roast into a preheated smoker. Smoke the beef at 225° for about three hours, or until the internal temperature reaches 160°F.
Place the beef into aluminum foil along with a tablespoon of bourbon. Seal the foil and place it back into the smoker to cook until the internal temperature reaches 202°F.
Remove the chuck roast from the smoker and allow it to rest for 30 minutes. Then shred the pork with two forks and serve.