Step 1

Season the chuck roast on all sides with the beef rub.

Step 2

Allow the chuck to rest at room temperature (covered) for an hour to let the rub work into the meat.

Step 3

Smoke the chuck at 250F, using hickory pellets for smoke, until the rub has set and juices are pooling.

Step 4

Wrap the chuck tightly in aluminum foil, place inside a secondary foil pan, and smoke for another 1.5-2 hours until the meat is at least 205F and probe tender.

Step 5

Let the meat rest for an hour, then shred and mix with the rendered juices in the foil.