A cheap cut transformed into something magical by means of sous vide and smoke. Your tools do all the work for you and it's almost completely hands-off.
Season the chuck as soon as you bring it home on all sides with plenty of Kosher salt (24 hours ahead if possible but not required).
Sous vide the chuck: Vacuum seal and place in a 133° F water bath for 24 to 36 hours (the more time, the more tender it will be).
Chill it: Remove from the water bath and while still vacuum sealed, place in an ice bath or in the refrigerator to fully chill. It can be stored in the refrigerator for up to 5 days after it is sous vide.
Smoke it: Bring your smoker temperature up to 200° F. Remove the sous vide chuck from the bag and season with plenty of pepper or a BBQ rub if desired. Insert a probe thermometer and place it in the smoker and smoke until the internal temp rises to 110 to 115° F (about 1 hour, depending on how large your chuck is), then remove it from the smoker.
Sear it: Heat a skillet on high or increase the temp of your smoker/grill to a searing temp. Sear each side for about 1 minute per side.
Slice against the grain and sprinkle on a little finishing salt. Enjoy!
Notes
The size of the chuck you use doesn't matter because it will be cooked sous vide for so long. You can go small or large.
You choose the doneness. I went with a 133° F water bath to result in medium doneness. You can go higher or lower with the temp depending on your desired outcome.