Pick the Right Chuck: Look for a chuck roast with plenty of marbling and good fat throughout. The more intramuscular fat, the more it will resemble the richness of a ribeye.

Season: Generously coat all sides with kosher salt, fresh cracked black pepper, and a light dusting of garlic powder.

Let the roast rest on a cutting board for 30-45 minutes to take the chill off before cooking.

Smoke Low and Slow: Preheat your smoker to under 200°F. The lower the temperature, the more smoke flavor you'll develop.

Place the chuck roast on the smoker and cook until the internal temperature reaches 107-110°F.

Reverse Sear: Remove the chuck roast from the smoker and increase your grill temperature to 500°F.

Once the grill is hot, place the roast directly over the flame. Sear all sides, turning frequently, until a deep crust develops and the internal temperature reaches your preferred doneness.

Rare: 120-125°F

Medium-Rare: 125-130°F (recommended)

Medium: 135-140°F

Rest & Slice: Remove from the grill and let the meat rest for 10 minutes.

Slice against the grain into steak-sized portions and enjoy one of the best-kept secrets in BBQ-a budget-friendly cut that rivals a ribeye for a fraction of the price.