Step 1

Remove chuck roast from the package, if you are going to do an overnight dry brine, sprinkle liberally with kosher salt and wrap in saran wrap, or place in a dish tented with foil. Dry brine for 12-24 hours. After the dry brine, remove and pat dry. Continue on with the recipe.

Step 3

For the rub sprinkle the chuck roast liberally with salt and pepper first, then coat with onion powder and garlic powder. No measuring is needed just sprinkle directly from the shaker. Seasonings should be generous but meat should be able to peek through. (See photos or video for examples.)

Step 5

Prepare your smoker and set it to 225 degrees for a pellet smoker, or maintain heat from 225- 250 degrees for a standard wood-burning smoker. Place the chuck roast in the smoker and probe the meat in its thickest part. Close the chamber and smoke to 170 degrees internal temperature, spritzing with apple juice every 30-40 minutes.

Step 7

At 170 degrees, remove the chuck roast and wrap well in pink butcher paper. Place back into the smoker at 225 degrees, until the internal temperature hits

Step 10

Remove the chuck roast and place in the oven at 170-180 degrees for 1 hour, or rest in an igloo cooler (still inside the peach paper). The fat will continue to break down during this time giving you a very juicy chuck roast.

Step 12

Remove from the oven (or igloo cooler) and rest an additional hour if you like, or slice it up immediately. Serve with barbecue sauce if desired.