Southern Texas-Style Beef Barbacoa

Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C).

Combine black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.

Place chuck roast in a mixing bowl, and rub all over with the spice mixture. Place meat into smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be dark red and the edges should be darkened. Place meat in a roasting pan, and seal tightly with aluminum foil.

Preheat the oven to 325 degrees F (165 degrees C).

Bake meat in the preheated oven for 1 1/2 hours or until very tender.

Uncover meat, and shred with two forks while still hot.