Step 1

Trim the roast from fat on the top, bottom, and sides. All sinew, silver skin, and stringy-like fat should be removed. However, I like keeping a ½” fat cap on the top.

Step 2

Using your knife, score the fat cap on the top, going about an eighth to a max of one-quarter inch deep in both directions

Step 3

Next, truss the beef roast using butcher’s twine.

Step 4

Place the roast on a rack over a sheet tray and generously season all sides with coarse salt and ground pepper.

Step 5

Put the roast on the rack in the fridge uncovered for 12 to 48 hours.

Step 6

Remove the roast from the fridge and let it sit at room temperature for 25-30 minutes to take the chill off it.

Step 7

In the meantime, preheat the smoker to 225°.

Step 8

Place a thermometer from the top into the center of the roast and reverse sear it on the top rack in the smoker at 225° until it reaches 100° internally, which takes about 2 ½ hours.

Step 9

Once it hits that temperature turn the smoker heat up to 500°.

Step 10

Cook it until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.

Step 11

Remove the roast and let it rest for 30 to 45 minutes. Cut off the butcher's twine. Slice and serve the roast.