Place the two chuck roasts on a plate or other container and evenly sprinkle about a teaspoon of kosher salt on the top of each.
Place the roasts in the fridge for two hours.
Remove the roasts from the fridge, flip them over and apply salt in the same manner to the other side.
Place the chuck roasts back into the fridge for 4 hours to finish the dry brining process. No rinsing required.
Apply a layer of mustard to one of the chuck roasts and then a generous application of Jeff's original rub (top, bottom and sides).
Apply a coat of olive oil to one of the chuck roasts and then a generous application of Jeff's Texas style rub (top, bottom and sides).
Place the roasts into a smoker preheated to 225-240°F and smoke cook with pecan wood until the meat has reached an internal temperature of 160°F.
Wrap the roasts in brown butcher paper and place them back into the smoker to continue cooking until they reach a finished temperature of 195-200°F.
Let the meat rest for 2 hours, still wrapped, in an empty cooler or an oven/smoker heated to about 170°F.
When the resting period is over, the meat can be unwrapped and sliced, pulled or chopped depending on how you want to serve it to your guests.