Step 1

Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.

Step 2

Set up and preheat your smoker to 250°F.

Step 3

If using an electric smoker, fill the water bowl half way and place wood chips in the tray.

Step 4

Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.

Step 5

Close the doors and lids on both smokers and allow them to come to temperature.

Step 6

In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.

Step 7

Coat the beef with the mustard using a brush or your hands.

Step 8

Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.

Step 9

Place the roast directly on the smoker rack.

Step 10

Insert the probe thermometer in one end of the roast (if a thermometer is attached).

Step 11

Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F.

Step 12

Remember to check the water, wood chips, or pellets and replenish as needed.

Step 13

Remove the cooked round roast to a clean cutting board and tent with foil.

Step 14

Allow the meat to rest for at least 15 minutes before slicing.

Step 15

Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.

Step 16

This results in tender portions that are not chewy.

Step 17

Place the slices on a platter and serve with your favorite side dishes.