Set Steak out and pat dry with a paper towel. Place on a rimmed baking sheet. Drizzle with olive oil, coating both sides. Sprinkle dry rub over both sides. 

Prepare a grill fire to 350°. We are cooking on the Big Green Egg with lump charcoal and hickory chunks for smoke flavor with an extender for indirect heat. 

Place the seasoned chuck roast onto the grill grate and cook with the lid closed for 1 hour to one hour 30 minutes depending on the size of the roast. Use a digital meat thermometer, cooking until roast reaches an internal temperature of 140°. This will create the most tender slices that will taste like a medium steak.

Remove roast from the grill onto a baking sheet and rest 10 minutes before slicing. 

Move to a cutting board and make thin slices with a sharp knife.

Serve with soft tortillas, tostadas or taco shells along with your favorite toppings like, shredded cheese, sour cream, lettuce, salsa fresca, cilantro and candied jalapenos.