• Take chuck roast out of package and pat dry.
• In a bowl combine dry rub ingredients in specified quantities.
  1/4 cup Diamond Crystal Kosher Salt, 2 tbsp 16 Mesh black pepper, 1.5 tbsp Caster Sugar, 2 tbsp turmeric, 2 tbsp paprika, 1 tbsp granulated garlic, 1/2 tbsp granulated onion, 1/2 tbsp ground mustard, 1 tsp ground celery seed
• Season chuck roast liberally on all sides with rub.

Get Smoker to 250-275F

• Once at temperature, put chuck roast on.
• Every 45-60 minutes add a new chunk of your favorite hardwood.

  I used post oak.
• Once the internal temperature reaches 170F internal and the bark is dark, take off the smoker to wrap.

  For me, this took 5 hours and 15 minutes.

Wrap Chuck Roast in 2 Layers of Aluminum Foil

• Take the chuck roast and put into 2 layers of aluminum foil. Wrapping tight so no steam can escape.
• Leave wrapped for 1 hour and then check tenderness.

Take off the Smoker Once Tender

• Internal temperature should be around 205F+ and your probe should slide in and out of the meat with NO resistance.
• Leave wrapped and put into your kitchen oven for 45 minutes.

Shred the Meat

• Pull the meat and shred it to your desired consistency.

  Remove any pieces of unrendered fat and any connective tissue.

  Essentially anything that you wouldn't want to eat, remove.

  I used this meat for sandwiches - I topped with homemade BBQ sauce and pickled red onions (linked below).