Preheat your smoker to 275ºF with the lid closed.

While the smoker heats up, season the chuck roast liberally on all sides with salt, black pepper, and garlic powder.

Place the beef on the grill and cook for 3-4 hours until a nice bark begins to form and the roast reaches an internal temperature of 155ºF to 165ºF.

When you're happy with the bark on the roast, add the mushrooms, onion, beer, Worcestershire sauce, paprika, salt, and 2 cups of beef broth to a large Dutch oven or smoker-safe pan. Stir everything together.

Place the beef on top of the onions and nestle it in to cover half the beef.

Increase the temperature of your smoker to 400ºF and cook for 1 hour uncovered.

Add another cup of broth, cover the pot, and cook for an additional 2-3 hours, stirring occasionally, until the beef easily shreds with a fork. Add broth as needed to keep the beef in the braising liquid.

Once the beef shreds, reduce the heat on your smoker to its keep warm function or around 180ºF to 200ºF. Shred the beef, discarding any pieces of fat that didn't fully render, and let the beef rest for 30 minutes in the juices before serving.

An easy way to prepare the buns or rolls is to add cheese and place the buns inside the grill with the lid closed for 5-10 minutes before filling them with the shredded beef.