Step 1

Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.

Step 2

Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.

Step 3

In a medium-sized bowl, combine the rub ingredients.

Step 4

Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.

Step 5

Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.

Step 6

Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.

Step 7

Slice beef thinly to serve.