Set your smoker to 250º F.
As smoker comes up to temp, prepare your chuck roast. Generously coat the roast with mustard (this acts as a binder for the rub to adhere to). Then, coat your roast with your favorite beef rub.
Once smoker is up to temp, set the roast in the middle of the smoker on the smoke grates. Let roast smoke until a nice bark begins to form.
Remove roast from smoker once a bark as formed. Set on a double layer of aluminum foil, then pour in half a can of your favorite dark beer along with 1 tablespoon of your favorite beef rub. This will be your braising liquid.
Tightly wrap roast in the aluminum foil; place back onto smoker.
Raise smoker temperature to 350ºF.
Allow roast to cook until internal temp reaches 203ºF or fall apart tender. Once roast reaches internal temperature of 203º F, remove from smoker and allow the roast to rest.
As the roast rests, prepare your nacho plate.
In an oven safe tray, spread a layer of tortilla chips. Cover chips with shredded cheese, then pour your queso blanco and nacho cheese on top.
Set tray into the smoker for 5-10 minutes or until shredded cheese melts.
Remove tray and start applying your toppings, sliced jalapeños, and sliced green onion.
Remove roast from foil container and use two forks to shred roast, then top on nachos chips. Make
sure to save some of the braising liquid to pour over your nachos.