Step 1

Rub the roast on all sides with mustard and then season liberally with the Texas Rump Rub. Pour the broth into a roasting pan and place the roast in the pan, fat side up.

Step 2

Heat your smoker to 225°F and use a heavy smoking wood like mesquite to produce smoke. Place the uncovered pan with the roast in it on the smoker, and cook for about 3 hours until the roast reaches 135°F for medium-rare doneness. If desired, you can add chopped vegetables like potatoes, celery, carrots and onions to the pan for smoked veggies too!

Step 3

Once the meat reaches 135° remove from the smoker, and cover the roast with aluminum foil. Let rest for 10 minutes and then slice into thin slices for serving. Enjoy!