Original from bbqaoa.org’s newsletter on June 24, 2016
1 1/2 teaspoons ground black pepper
1 tablespoon dried oregano
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon seasoned salt – [use garlic salt or kosher as seasoned salt has all the above and sometimes corn starch]
1 (3 pound) boneless beef chuck roast
Prepare your smoker with hickory wood or pellets. Preheat Smoker to 180 to 200 degrees.
Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt. Mix thoroughly. Take the rub and generously cover the entire chuck roast. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. Place the meat into a roasting pan, and seal tightly with aluminum foil. You will now finish the Barbacoa in the oven.
Preheat oven to 325 degrees. Bake the barbacoa in the oven for 1 1/2 hours more hours. It will be very tender at this point. Let the meat rest for 20 minutes. Take a few forks and shred it all up.