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Wash the chuck roast under cold water. Place on a chopping board and season liberally with kosher salt, rubbing it in firmly. Transfer to refrigerator and allow to rest for 2 hours.
Remove chuck roast from refrigerator. Apply thin layer of mustard across surface of meat. Rub seasoning across the meat.
Heat up smoker to 225°F. When warm, place meat on cooking grates. Cook for 90 minutes per pound of meat, or until internal temperature reached 195°F. Usually between 6-10 hours.
Remove roast from smoker and wrap in foil. Allow to rest for up to an hour.
Use a sharp knife to pull the chuck roast into chunks.
Serve up with your choice of rub.