To begin, first season your meat thoroughly with kosher salt and freshly ground pepper, mixed together in a small bowl.
Make sure to press the seasoning into the meat on all sides.
Alternatively, you can use a store bought beef rub made for steaks rather than simple salt and pepper, or make your own Texas beef rub.
Whichever you choose, though, you'll then need to wrap the meat in plastic wrap and chill in the refrigerator for at least an hour, if not overnight, to help the flavors penetrate into the beef.
About half an hour before you intend to start cooking, take your roast from the fridge and let it sit out at room temperature.
Letting the meat warm slightly before cooking can help it retain moisture and cook more evenly.
While this recipe is made using a charcoal smoker specifically, other types of cooking equipment, such as charcoal or propane grills, can be modified slightly to work just as well.
Simply fill the smoker with charcoal and light, closing the lid and allowing the heat and smoke to build up.
If you're using wood chips, soak them in hot water as you do this. What kind of wood you choose is up to you, though a thicker smoking wood like hickory or mesquite or oak wood works well with beef.
Once the smoker has warmed to a temperature of around 195 degrees Fahrenheit for lean meat or 205 degree Fahrenheit for fatty meat, place your wood chips or chunks into the smoker, fill the water pan, and close the lid once again as you prepare to cook.
A few minutes after you placed in the wood and added the water to your smoker, open the lid and lay your beef roast onto the grates.
Close the lid and allow it to smoke slowly over several hours.
While smoking beef roast will require very little effort on your part beyond this point, it's still important to monitor both your meat and the smoker during the cooking process to avoid burnt ends.
Add more wood, charcoal, and water as necessary and check the internal temperature of the meat every few hours with your instant-read meat thermometer.
Additionally, if your meat seems to be cooking too quickly or you fear the outside may burn, adjust the temperature accordingly.
As chuck beef will be cooking for longer time periods to gain the necessary internal heat, you'll want to eventually wrap the meat in aluminum foil to avoid burning the outside.
This is best done around 160 degrees Fahrenheit internally, as that gives the meat plenty of time to develop a hearty crust.
Once the meat is wrapped, simply place it back on the heat and continue cooking until it's finished.
The time at which you remove your meat is critical for getting a deliciously tender and moist piece of beef.
Lean cuts of meat should be taken off the smoker around 130 degrees Fahrenheit, while fatty beef should be removed according to how you wish to serve it - 185 degrees for thinly sliced, 195 for pulled apart.
After taking off the lean beef, wrap it loosely in foil and allow it to rest for ten minutes before cutting to achieve the rich beef flavor.
For fatty beef, loosen the foil covering applied earlier in the cooking process and do the same.
Once your meat has properly rested, it's time to eat.