Pat the roast dry with a paper towel.

In a small bowl, combine the ingredients for the rub (garlic powder, onion powder, salt, pepper and cayenne pepper). Whisk together.

Coat the roast evenly with the rub. (It’s a rub, so rub it the meat 😄)

Cover the roast with plastic wrap and place it in the fridge for 2 hours to overnight. You can smoke it immediately but allowing the rub to meld with the roast for a few hours will give you a tastier result.

Preheat your smoker to 250°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.

Place the chuck roast in the smoker, insert temperature probes. Close the lid and cook until the bark is fully developed (around 3-3 1/2 hours), and the temperature reaches 165°F. Flip the roast (using long tongs or barbecue gloves) about every hour.

Wrap the roast tightly in a double layer of heavy duty aluminum foil.

Place the roast back on the smoker for about one more hour, until internal temperature is 200°F.

Remove the roast from the smoker. Keep in mind the roast will continue to cook once it is removed from the smoker, which can increase the temperature on your roast as much as 10°.

Remove the probe and place the roast on a cutting board and let it rest for at least an hour.

Pour the drippings from the aluminum foil into a bowl for serving with the meat.

Slice and serve.