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Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed.
Prepare a smoker for indirect cooking. Alternatively, set up a charcoal grill for 2-zone cooking by placing a chimney full of hot charcoal briquets on one side of the grill's charcoal grate.
Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) in the indirect zone and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor.
Once the smoker or grill is ready, season the chuck roast with coarsely ground black pepper.
Place the chuck roast in the indirect zone on the main cooking grate as far away from the heat source as possible.
Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast.
Allow the chuck roast to smoke until it reaches an internal temperature of 180°F (82.2°C).
Remove the chuck roast from the smoker or grill. Slice and serve.