Are you a smoker? We are…..no, no not cigarettes but the kind you do on a grill or in a smoker. My husband cooked this smoked roast in his smoker. There are a lot of people smoking food now a days. The reason people smoke their meat is to get that wonderful smokey flavor over a low and slow heat. This was smoked at 250 degrees for about 5 hours. We have an electric smoker now but used to have a wood burning smoker. We like this one much better because with the wood burning smoker you had to make sure it didn’t burn out by constantly checking it. With the electric smoker, it keeps a consistent temperature and you don’t have to do a thing. My husband put the rub on the roast and set the roast in an aluminum pan to smoke. That way he was able to mix the juices that escaped while cooking, back into the shredded beef. The roast is cooked properly once it gets to 145 degrees so keep checking the temperature. Once it is done, remove from the smoker and let it cool until you can handle it with your hands. Using your hands pull apart the roast making nice shredded pieces mixing them in with the juices. Add BBQ sauce and mix well, serve. Freezes well!