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Season Chuck roast with Prime Beef rub followed by a layer of Hot Rub.
Prepare smoker for indirect cooking at 300 degrees using hickory wood for smoke.
Place roast on pit and smoke for 2 - 2 ½ hours or until the outer surface is a dark mahogany color.
Combine the water and beef base in a small pot over medium heat until it reaches a slight simmer.
Place the roast into a ½ size aluminum steam pan and pour the beef liquid around the roast reserving ¼ cup liquid.
Place pats of butter on top the roast and cover with aluminum foil.
Continue to cook the roast until it hits 210 degrees internal then remove from pit and rest for at least 30 minutes.
Carefully remove the riser from the pan and pull by hand. Mix a little if the pan juice with the meat and serve.
Combine the Mayo, pickling liquid, sugar, and black pepper in a small bowl. Add the slaw, finely chopped fresh jalapeño, and quick pickled jalapeño onions to a large bowl. Pour in the Mayo mixture and stir to combine. Rest in the refrigerator for one hour before serving.
Combine vinegar, water, salt, and sugar in a boiler pot. Heat mixture over medium high heat until it reaches a boil. Place onion and jalapeño in a bowl, pour hot liquid over the top, and cover with lid. Place in refrigerator for 3-4 hours.