Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes.

Drizzle the roast generously with olive oil, coating it evenly on all sides.

In a mixing bowl, combine brown sugar, granulated garlic, onion powder, ground rosemary, dried thyme, smoked paprika, kosher salt, black pepper, and dry mustard.

Rub the spice mixture all over the chuck roast, ensuring it's evenly coated. Let it sit for 15 minutes.

Preheat your grill to 400°F for indirect cooking, using pecan or hickory wood chips.

Place the roast on the indirect heat side of the grill and reduce the temperature to 325°F - 350°F. Cook for about 45 minutes.

Check the internal temperature, aiming for 155°F for medium doneness.

Once done, remove the roast from the grill and tent it loosely with aluminum foil. Let it rest for 15 minutes before slicing.