I would suggest waiting at least one hour from the time you put the rub on the chuck roast before you stick it on the smoker. Overnight in the refrigerator is even better.
Go ahead and get all of the veggies sliced up, a rough chop works just fine, and place them in a foil pan. Pour in the bottle of beer and the braise is ready for the beef.
Place the beef on top of the braise and cover the pan tightly with aluminum foil.Raise the temperature of your grill to 275 and place the foiled pan onto the grate.