Start off by applying hot sauce as a binder on the chuck roast, now season generously on all sides.
Fire up the smoker at 250 degrees F. Add some apple wood chunks. Place the chuck roast on the smoker, spritz every 45 minutes and remove when the roast has a nice mahogany bark developed, about 3-4 hours.
Prior to removing the roast, add all of these ingredients into a dutch oven: Chopped onion ,minced garlic, bay leaves, thyme, banana peppers (with the juice from the jar), Italian seasoning, beef broth and water. Place the roast on top of these ingredients and put it back on the smoker for 2-3 hours, keeping the temperature at 250-275 degrees F.
Remove once the roast is probe tender and place in an aluminum pan covered with foil for 45 minutes. Strain the liquid from the solids. Shred the beef.
Toast the buns and build the sandwich: Sandwich sauce spread, loaded shredded beef, the Giardiniera and then dip in the Au Jus dipping sauce!
Enjoy with family and friends!
