Trim excess fat from the middle of the chuck roast.
Season generously with salt and black pepper.
Optional: Add fresh herbs like rosemary, thyme, and garlic cloves in the middle for added flavor.
Tie the seasoned chuck roast together with cotton butchers twine to maintain a compact shape.
Wrap the tied roast tightly in plastic wrap.
Refrigerate for 12 to 24 hours. This step is crucial for moisture retention, flavor development, and tenderization.
Preheat your smoker to 250℉.
Unwrap the chuck roast from the plastic wrap.
Rub the entire surface with avocado oil to develop a flavorful bark and help the smoke adhere.
Place the oiled chuck roast in the smoker.
Smoke at 250℉ until the internal temperature reaches 145℉, which should take about 3 to 4 hours for a 5-pound raw weight roast.
Once the internal temperature is reached, remove the chuck roast from the smoker.
Let it rest, tented with foil, for 20 to 30 minutes to allow the juices to redistribute throughout the meat.
Slice the chuck roast as thinly as possible.
Capture all the flavorful juices that spill out during slicing.
Let the slices soak in the juices before serving for enhanced flavor.
Serve the thinly sliced chuck roast on its own or accompanied by horseradish sauce or your favorite sauce.