Secure chuck roast with 1 to 2 pieces of twine tied around the circumference of the meat and 3 to 4 pieces going around the width at 1 to 1 ½ inch intervals, making a grid pattern with the twine.

Combine all the ingredients for the rub in a small bowl; stir with a whisk to mix and remove any clumps. Rub the spice rub onto the chuck roast on all sides.

If using wood chips, soak a few handfuls for about 30 minutes in water before placing them on the coals.

Preheat the smoker or charcoal grill to 250 degrees F. Use only half as much charcoal as usual to maintain this low temperature.

If using a charcoal grill, set it up for indirect heat with a drip pan of water directly underneath the meat to help maintain and stabilize the temperature.

When the coals are ready to cook, place the prepared chuck roast onto the center of the hot grate, over the drip pan filled with water, and insert temperature probes (if using). Toss a few dry wood chunks or a handful of soaked wood chips onto the hot coals; cover and allow the beef to smoke.

Bring the temperature up to 225-250 degrees F, using the grill or smoker vents, charcoal, and wood to regulate the temperature. You will need to add fresh coals and more wood almost every hour for at least the first 3-4 hours.

Check the smoker’s hourly temperature, staying as close to 225-250 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood to maintain temperature and smoke.

Smoke the chuck roast until a nice dark mahogany 'bark' forms. At this point, the internal temperature of the meat is usually somewhere around 165-180 degrees F.

Remove the meat and wrap it tightly in heavy-duty aluminum foil or pink butcher paper. Then return the wrapped meat to the pit. Reinsert the temperature probe to help monitor the temperature.

Cook the chuck roast until the internal temperature reaches 200-205 degrees F. The cook time can take anywhere from 4 to 8 hours.

Remove the roast from the offset smoker. Leave the beef wrapped tightly in foil or butcher paper, wrap it in a clean towel, and place it inside a cooler to rest for at least 1 hour.

Remove the foil-wrapped chuck roast from the smoker. Carefully unwrap the layers of foil and transfer the meat to a cutting board, tent with foil for about 15 minutes to cool to less than 150 degrees F.

When you are ready, start by cutting off and discarding the twine. With a sharp chef’s knife, slice the chuck roast thinly, against the grain, about ⅛ to ¼-inch thick.

Perfectly cooked meat should be moist and juicy. You can serve it sliced on a plate or as a sandwich.