Start by drying off your chuck roast with a papertowel.
Lightly spray the roast with cooking spray, just enough to give the roast a base for the seasonings to stick to.
Add the smoked salt, ensuring to season each side.
Finish seasoning with the black beef seasoning, ensuring the entirety of the roast is covered.
Preheat your smoker to 250℉, and place the meat directly on the grill.
Once the roast has reached 150℉, wrap it in foil, tenting at the top so the air can escape.
Remove from the smoker once the internal temperature has reached between 210℉ and 220℉.
Allow to rest at room temperature for about 15 minutes before slicing or shredding.
