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Place chuck roast in a glass baking dish. Season with Lone Star Brisket Rub, then cover with plastic wrap and refrigerate overnight.
The next day, remove the chuck roast from the refrigerator. Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 225°F.
Place chuck roast directly on the grill grate, then close the lid and smoke for 3 hours, spritz with beef stock every hour.
Thinly slice the onion and place in a cast iron skillet, then pour the 2 cups of stock over the onions and set roast on top of the onions.
Increase temperature to 275°F and cook an additional 2 ½ to 3 hours, or until internal temperature reaches 165°F.
Cover the roast with a cast iron lid or aluminum foil, and cook for an additional 2 ½ to 3 hours, or until the internal temperature reaches 200°F and is fork tender.
Remove the chuck roast from the grill. Allow to rest for 15 minutes before removing it from the skillet to shred.
Serve pulled roast beef in a hoagie roll with braised onions and pan jus.