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Fire up your Pit Boss Smoker and set the temperature to 275°F.
Season your chuck roast liberally on all sides with Pit Boss Sweet Rib Rub. Insert a temperature probe into the thickest part of the chuck roast and place the roast on the smoker.
Smoke the roast until the internal temperature reaches 165°F. Wrap the chuck roast in aluminum foil and return to the smoker until the internal temperature is 195°F, about 1 hour.
Remove the wrapped roast from the smoker and allow to rest for 15-20 minutes. Cut into ¾ inch cubes and transfer to a disposable aluminum pan.
Sprinkle with ¼ cup brown sugar and drizzle with most of the Pit Boss St. Louis Hickory & Brown Sugar BBQ Sauce, reserving a couple of tablespoons for later. Toss to coat all the burnt ends with the sauce.
Place the pan on the grill, close the lid and cook for an additional 1 ½ to 2 hours, or until the sauce is thickened and the burnt ends are tender. Remove from the smoker and serve.