Mix salt, black pepper, paprika, and granulated garlic in a bowl until well combined.

Apply a binder like mustard or oil. Then rub the spice blend generously onto the chuck roast, ensuring it is evenly coated.

Then, refrigerate the seasoned meat until it is ready to use. Remove the meat from the refrigerator one hour before cooking.

Fill the charcoal basket to the top, then half-fill your charcoal chimney from the basket.

Light a fire under your charcoal chimney using paper and a match. Keep a close on the chimney and when you see most the charcoal glowing red dump it back into the basket carefully.

Place the basket at the bottom of your cooker. Now, pick out the wood you’ll use. I recommend hickory mesquite for red meat. Toss a few chunks of wood in the basket, too.

If you have a thermometer on your unit, you don’t need to worry about monitoring the smoker’s temperature, but you will need a probe for the meat.

Place the grill grates and rebar in place and put the lid on. Then, open the damper a tiny bit to let some oxygen get the coals really going.

Cook until the internal temperature of the meat reaches 145 to 150°F. Once the desired temperature of 145 to 150°F is reached, flip the chuck roast over and continue cooking until the internal temperature reaches 160°F to 170°F.

When the meat reaches 160°F to 170°F, you may experience the stall, wrap it in foil, and return it to the smoker. Continue cooking until the desired internal temperature of the meat has been reached, typically between 195 to 205°F.

Remove the chuck roast from the smoker and let it rest for 30 minutes to 1 hour in a cooler to allow the juices to redistribute.

Once slightly cooled, slice the rested chuck roast and serve it up and enjoy the juicy, tender chuck roast