Season the roast liberally with salt and ground black pepper from all sides.
Allow the chuck roast to rest until the meat begins to sweat, if possible leave it uncovered in the fridge for at least a couple of hours and up to 24 hours.
If needed, truss the chuck roast with butcher’s twine to retain the shape before placing it in the smoker, and make sure that the meat comes to room temperature (rest for 45 minutes or 1 hour).
Fill the steam pot in the smoker with water and stock with wood/pellets.
Throw the chuck roast on a preheated smoker and let it cook at 225°F for 3-3.5 hours. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160°-165°F then take it off the grill.
Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour.
Probe it, and when it registers an internal temperature of 208°-210°F, take it off the grill keeping it wrapped. Let it rest for an hour in a dry cooler, it should reach around 145°F, then unwrap and slice or shred and serve.
The above timings are just a guide, but it's important that you keep probing the meat to make sure that you reach the correct temperature for tender smoked chuck roast!
Avoid placing the smoker under direct sun on a hot day as probing might give you false readings. Reposition the smoker to a shaded or cloudy area.
We used oak wood for this recipe.
I usually season with equal parts of salt and pepper for Texas-style BBQ flavor, and sometimes add garlic powder. But if I'm doing for a barbecue0style rub, I use paprika, cayenne, brown sugar, mustard powder, garlic and onion powders.
Low and slow is the best way to smoke meats. This really allows the flavor of the seasonings and the wood to penetrate into the meat and it becomes packed full of flavor.
Always make sure to check the steam pot and fill it with water as needed. It is important to maintain a high moisture level within the smoker.