Step 1

Preheat the smoker to 250°F. Make sure it is topped up with wood pellets.

Step 2

Mix the ingredients for the spice rub (prepared mustard, black pepper, garlic powder, onion powder, brown sugar, paprika, and sea salt) in a small bowl.

Step 3

Using a spoon, apply the rub mix over the chuck roast and ensure it covers all parts of the roast; top, bottom, and sides. Use your fingers to push the rub into the meat.

Step 4

Once the smoker comes up to temperature, place the beef chuck roast directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the center.

Step 5

Close the lid and smoke until the internal temperature of the roast is 145°F. This will take about 3 hours 55 minutes. For detailed doneness, follow these guidelines: Rare - 135°F, medium-rare - 145°F, medium - 155°F, well done - 170°F.

Step 6

Remove the smoked roast from the grill and place it on a cutting board. Cover it with foil and rest for 10-15 minutes to allow the juices to reincorporate into the meat.

Step 7

Slice the roast against the grain and serve. Enjoy!!