DAY 1: Fire up the smoker to 250°. Trim hard fat and loose ends off Chuck Roast, tie around edges to better hold it together. Add a small amount of olive oil then apply the Black Pepper and smoke 250° for 4-5 hours or 170-180° internal. Let rest on counter to cool down 1 hour, chop into 1 inch cubes, put in the fridge overnight.
DAY 2: Fire up the smoker to 250°. In a 6 quart dutch oven cook sausage and beef until done, leave juice. Sauté Onions, Garlic, and Chipotles until Onions become transparent. Add beef broth and Texas Chili Seasoning, mix well. Next add crushed tomatoes, diced tomatoes, and finally the smoked chuck roast. Smoke uncovered 250° for 4-5 hours stirring once an hour. Last hour cook with lid on, optional add beans during this time. Rest on the counter uncovered for 20 minutes to cool down. Garnish with your favorite toppings and enjoy.