Set smoker to 225°.
If needed, tie your Chuck Roast to ensure consistent thickness throughout.
Mix all ingredients to make the rub and rub the meat liberally. You can use a binder such as mustard or just a light coating of oil to ensure the rub sticks to the roast.
Smoke directly on the grate for 2.5 – 3 hours or until internal temperature reaches 165-170 degrees, spritzing with 50/50 Apple Cider Vinegar and water/favorite grilling liquid every 30 minutes.
Then, place into a foil pan (or large hotel pan) with the onion, shallot, garlic, cannabis-infused BBQ sauce (made by following your favorite BBQ sauce recipe and substituting regular honey for canna-honey), and water/grilling liquid.
Cover tightly with foil and return to smoke.
Continue cooking at 225° degrees until internal temperature reaches 205°. Remove pan from heat and let rest for at least 30 minutes but recommend 1 hour to ensure the roast is tender.