Set your smoker to 225 to 250 degrees Fahrenheit about 30 minutes before you plan to start cooking.

Remove the roast from the refrigerator 30 minutes before smoking to let it come closer to room temperature.

Trim any extremely thick fat cap, leaving about a quarter-inch of fat on the surface.

Mix kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne in a small bowl.

Apply the dry rub generously all over the roast.

Put the seasoned chuck roast on the smoker grate, fat side up.

Place a water pan below the roast to maintain moisture and steady temperature.

Use a meat thermometer to track the roast's internal temperature every 2 hours.

After 4 hours, start spritzing the roast every hour with a mix of 50 percent water and 50 percent apple juice or cider vinegar.

Once the roast reaches 165 degrees internally, wrap it tightly in butcher paper.

Continue cooking until the roast reaches 190 to 205 degrees internally.

Remove the roast from the smoker and let it rest in the foil wrap for at least 30 minutes.

Unwrap the roast and place it on a cutting board. Slice against the grain or shred with two forks.