When I do a chuck roll I usually cut some thick roasts out of it and smoke them instead of the whole thing at once. It can be difficult to get the thicker part done without over doing the thin part. The smaller pieces will speed up your process a bunch as well.
I love to smoke the 4-5# pieces to about 160 then wrap them (usually with onions, peppers and a bottle of beer) and then throw that in the oven to finish. I think I do that at 350 for another 3 hours or until it's tender.
If smoking all the way through, generally my finish temps are a little higher than like brisket. Around 205 is where I have found they shred good.
Grab some ciabatta buns, toast em up, and a little horseradish mayo and you will for sure founder on that