Measure out and combine all spices for rub and stir well. This can be stored in sealed container until ready to use.
Setting up Smoker
Set temperature at 225 on grill for indirect heat. Add in smoking chips. I used hickory.
Put a disposable pan in between grill grate and coals to catch drippings
Wrap chuck roast with butcher's twine 4-5 times
Spread the rub all over on both sides
Smoking Chuck Roast
Lay on grill grate to smoke for about five hours, depending on the size of the roast.
Check the roast after four hours and remove it after five hours, or when the internal temperature reaches 170 degrees. That should be a nice medium. If your roast gets closer to 190-200, it will be considered well done and a darker, firmer bark or outside crust.
Tent the roast for at least 30 minutes after removing it from the grill to allow it to continue cooking and the juices to stay inside the roast.
Slice up right before serving to keep the juices in the roast or the slices will dry out. Don't worry which way you cut it as the collagen should be all broken down and allow you to slice through like butter. Don't slice this all up or it will dry out. Slice as much as you need and then move on.
Butcher Twine: Always keep butcher twine on hand for roasts or chicken and turkey legs together when cooking those. Find it in the kitchen aisle at the grocery store. Roast Doneness: Use a meat thermometer to check the temperatures. I usually cook it to 180-190 degrees for slicing and take it off knowing it will continue to cook after it is removed. The temperature usually rises about 10 more degrees after I take it off the grill. It typically takes around five hours for a five pound chuck roast to reach this temperature.Making Pulled Beef: If you plan on making pulled beef roast sandwiches, continue to cook it until the internal temperature reaches 200 degrees. You'll want the meat to fall apart easily and the connective tissues will need to soften. The best way to do this is to wrap the roast in foil during the last hour and place it back on the smoker. This is the best way I have found for pulling the meat. Don't allow it to go over the 200 degree mark as it will be overcooked and dry.Freezer Friendly: Wrap up the meat first in Saran or Press n Seal. Place wrapped up meat into a freezer safe gallon Ziploc bag. If you don’t use a freezer safe version, it won’t keep properly. Don’t skip this step. I also like to do it this way as I can open up the Ziploc bag and grab a portion-controlled, pre-wrapped Press n Seal package of meat to defrost while the rest can remain in the freezer safe bag. Amount of Time to Smoke: A five pound roast at 225 degrees takes about five hours to reach an internal temperature of 170-180 degrees. Monitor the temperatures closely. Remove the roast about 10 degrees shy of what your target internal temperature is going to be. Tent the roast after pulling it off of the smoker and allow to rest for 30-60 minutes.