Dry Brine (Optional but recommended): Sprinkle the chuck roast liberally with kosher salt. Wrap in plastic wrap or place in a covered dish and refrigerate for 12-24 hours. Remove and pat dry before continuing.

Apply Rub: Season the roast generously with salt and pepper, then sprinkle onion powder and garlic powder evenly over all sides, allowing the meat to peek through.

Prepare Smoker: Preheat your smoker to 225°F (107°C).

Start Smoking: Place the chuck roast in the smoker. Close the lid and maintain a temperature of 225°F (107°C). Every 30-40 minutes, spritz the roast with apple juice to keep it moist.

First Internal Temp: Smoke until the internal temperature reaches 170°F (77°C). This step can take several hours.

Wrap: Remove the roast and wrap tightly in pink butcher paper (or foil if unavailable), then place back in the smoker.

Finish Smoking: Continue smoking at 225°F until the internal temperature reaches 195°F (90°C).

Resting: Remove the roast and place it in an oven set to 170-180°F (77-82°C) or in a cooler, wrapped, to rest for about 1 hour. This resting allows the meat fibers to relax and the juices to redistribute.

Serve: After resting, slice or pull the chuck roast. Serve with your favorite barbecue sauce.