Step 1

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.

Step 2

Remove chuck roast from refrigerator. Apply thin layer of mustard across surface of meat. Rub seasoning across the meat.

Step 3

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.

Step 4

Remove roast from smoker and wrap in foil. Allow to rest for up to an hour.

Step 5

Use a sharp knife to pull the chuck roast into chunks.

Step 6

Serve up with your choice of rub.