Thoroughly coat every inch of the roast with coarse sea salt and then repeat with the coarse black pepper. If you feel like you might be doing too much, you’re probably not.
CHILL ROAST:
Place the roast in the fridge on a pan or plate, uncovered, for at least 12 hours for it to dry brine.
PREHEAT SMOKER:
Preheat the smoker to 225 degrees F.
SMOKE CHUCK ROAST:
Place the meat in the smoker and smoke for about 3-4 hours or until the internal temperature reaches 160 degrees.
At this point, wrap the roast in butcher paper or tin foil and place it back on the smoker until it reaches an internal temperature of 200 degrees. Getting this internal temperature will take about another 2-3 hours.
TO FINISH:
Once it finishes, pull it from the smoker and do not unwrap it. Instead, leave it to sit for about 30 minutes.
Slice and enjoy!
Notes
You can use any flavor wood pellet you prefer. I used cherry, which is what I already had in the smoker. It turned out amazing but would be just as amazing with most wood pellet flavors.
I used Traeger brand pellets and found that they do a much better job than most other brands. The quality is unmatched.
The cooking time will fluctuate with the size of the roast. Therefore, the time shouldn’t be watched as much as the internal temperature should be. The internal temperature is the only thing that matters. No matter the size of the roast, the internal temperature will remain the same across the board.
The roast needs to sit after being smoked, so it has a chance to soak up some of the liquid that releases during the cooking process. Doing so keeps it nice and moist.