Set smoker to 225°F.

Coat the chuck roast lightly with avocado oil, then season all over with salt, pepper, and garlic powder.

Place the roast directly on the smoker grate and smoke until internal temperature reaches 160°F.

Once it hits 160°F, place a pan on the grate below the roast. Add the sliced peppers and onions, 1/4 cup beef broth, and 1/2 cup BBQ sauce to the pan, then set the roast on top.

Cover the pan with a foil lid and return to the smoker.

Continue smoking until the meat is fall-apart tender, around 200°F internal — but let tenderness be the real guide, not the number.

Shred the beef in the pan with the peppers, onions, and juices.