In this video, we walk through making an easy, delicious CHUCK ROAST, transforming it into a tender, smoky treat! Starting with a simple prep using W sauce as a binder and two different Meat Church rubs (Blanco and Gospel), I dry brine the meat overnight before smoking it. I use a BLAZ'N GRILL WORKS GRAND SLAM pellet grill, cooking with Lumberjack pecan blend pellets at low temperatures, monitoring with thermal probes. After around 8 hours of slow cooking, I wrap the roast in butcher paper with tallow and returns it to the grill until it hits the perfect internal temperature of 203°F. The roast rests before being sliced, revealing juicy, flavorful meat. I, The Lost Canuck, share tips alon...