First, wash your chuck roast thoroughly under cold water.
Second, deftly dry it with paper towels.
Third, use several pieces of the butcher’s twine to tie the roast securely several times along the circumference and several times along its width.
When done it should look like a grid pattern.
This step also involves you preparing your rub.
To do this, put the salt, black pepper, cayenne pepper, oregano, chili powder, and garlic powder into a bowl and stir well.
When it is ready, rub this mixture well on all sides of the roast.
You definitely don’t want to be to light with your spice rubbing.
With smoked meat, the more the better so be generous with your spices.
Lather that guy thoroughly.
You can also add any other spices to your taste, like fresh rosemary, fresh thyme, bay leaf, add a bit of olive oil so the spices really stick to the meat.
Then put this in the refrigerator and let it sit from 6 hours up to overnight (depending on how much time you can spare).
This is something you will want to do about 30 minutes before you start the actual smoking process.
Do so by put several pieces of wood chips in water and let them soak for that entire half hour.
Soon after that half hour, place the coals.
At this early stage, you want to set the smoker at a relatively low temperature (about 250 degrees F).
This is why you don’t want to add a lot of coal at this point.
You are also highly advised to put a drip pan of water beneath the meat to keep the temperature stable.
When you judge that the coals are ready, place roast in the middle of the grate directly over the drip pan.
If you have elected to use them, insert the temperature probes at this point.
You will also want to fuel it by adding more wood chips and chunks on the coals.
Then cover the grill and let it smoke for a while.
Every so often (but not to often), open it up to add more wood chips and chunks.
You will want to ensure that the temperature is raised to about 225 degrees F and stays as close to that as possible.
You will want to check it when its exterior is a dark brown.
If you are using a probe thermometer (highly recommended), the inside temperature reading should be about 190 degrees F.
While it does not have to be exactly 190, it should not read less than 160 or very much over 200.
Too much over that and you’re looking at serving your guests dry, chewy meat.
This point will typically come within 6 to 8 hours into the smoking process.
After this removal, place the roast in a foil-lined container.
The foil serves to capture and contain the natural juices to serve as a kind of flavorful sauce.
Prior to serving it make sure the foil covers the entire smoked roast.
About 30 minutes to an hour prior to serving the meat, unwrap it from the foil and put it on a cutting board for slicing.
Let it sit there for the allotted time or until its inside temperature is down to 150 degrees F.
This resting period allows the relaxing of the meat fibers, the reabsorption of some of the juice, and allows for redistribution of some of the heat throughout the entirety of the roast.
When it is down to this temperature, announce dinner and then slice the fall-apart tender meat.
You want to do this slicing step as soon as you commence dinner since all meat starts drying out the second it is sliced.