Smoked Chuck Roast with Texas Rub

Directions

• Combine your salt and pepper in a bowl or cup until they are blended well. We did about a tablespoon of salt and four tablespoons of coarse ground pepper, combined, and had some left over to save for another day.
• Use a dry paper towel to pat down both sides of your roast. Spread some of your salt and pepper mixture on one side and be sure every inch is covered. Using your hands works best! Flip the roast and do the same on the other side. Pick up the roast and dip the ends in your excess or pour more on them but just be sure every single little juicy part has salt and pepper on it!
• Place roast in a glass dish or pan of your choice. Cover with plastic wrap tightly and store in the fridge overnight. This will cause it to dry brine*.
• The following day, get smoker all heated up, and place meat on the smoker. You want to cook it until the internal temperature is 160 degrees (usually 2 to 3 hours). Once it reaches 160 degrees, wrap roast in aluminum foil, place back on the smoker, and cook until internal temperature is 195 (usually another couple of hours). Once this occurs, remove roast, let it sit in the foil for about 1/2 hour and slice. Y’all!!!!!
• We have not cooked this in the oven so we cannot fully vouch for this option but we believe you could follow the same process by placing roast in baking dish in oven on about 200 degrees; get internal temp of roast to 160. Remove and wrap in foil, return to oven, check roast for internal temp to get to 195, each step likely taking about 2 hours. That slow roast though, whew!