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Trim excess fat from chuck roast and apply yellow mustard as binder. Season generously with salt, pepper, garlic powder, and smoked paprika.
Preheat smoker to 250°F with oak or hickory wood. Smoke chuck roast uncovered until internal temperature reaches 165°F (3-4 hours).
Wrap tightly in butcher paper or foil and continue smoking until probe-tender at 200-205°F (1.5-2 hours more).
Combine BBQ sauce, hot honey, butter, vinegar, and Worcestershire in saucepan. Simmer until thickened, about 5 minutes.
Rest wrapped roast for 20-30 minutes, then cube into 1-1.5 inch pieces. Toss cubes with sauce in aluminum pan.
Return to smoker uncovered for 30-45 minutes, stirring every 15 minutes until sauce caramelizes and becomes sticky.
Serve with extra hot honey drizzle. Perfect as main dish or appetizer with pickles and bread.