Heat up your smoker to 250-275 degrees. Once it comes up to temp, add your favorite wood (I like post oak). It also helps to add an aluminum pan underneath the meat to catch the meat drippings.

Make your spice mixture by mixing together garlic powder, cumin, onion powder, paprika, chili powder, salt and pepper in a small bowl. Season the chuck roast all over with the mixture. Rub it into them eat.

Once the smoker has come up to temperature, put the chuck roast directly on the grate. Cook for about two hours (time will vary some depending on roast size) until around 165 degrees. The roast should have developed a nice bark and look brown all over.

While the meat is cooking, in a blender add chipotle peppers in adobo, Guajillio chiles, juice of the orange, juice of the lime, the can of diced tomatoes and green chiles and salt and pepper to taste. Blend until smooth.

Once the roast comes up to temperature, put it in the aluminum pan with meat drippings (if using) and add in the sauce. Also add in beef broth, sliced onions and bay leaves.

Wrap the aluminum pan in foil and then put back on the smoker for another 2-4 hours or until the meat is probe tender (meaning a temperature probe slides in easily like butter). The meat should be around 200 degrees (but this can very depending on your roast). Alternatively, you can try sticking a fork in the meat and twisting. If it pulls apart easily, you know it’s done.