Prepare Smoker: Prepare smoker to a target temperature of 275 degrees F using lump charcoal and wood. We love oak or fruit wood, but pecan works well too. Mesquite will bring the heaviest amount of smoke flavor.
Season: Combine salt, pepper, garlic, rosemary, sage, and thyme together in a large bowl and mix together. Apply olive oil to the roast and then liberally apply the seasoning all over the roast.
Smoke Meat: Place the seasoned roast on the smoker and insert a good Bluetooth thermometer like the Thermoworks Smoke Unit. Close the lid smoke until the internal temperature reaches your desired doneness. We like rare at 120 degrees F. Use the chart below for your desired temperature.
Remove and Rest: Remove the smoked roast beef once it hits your desired finishing temperature. We recommend using a second instant read thermometer, like the Thermoworks Thermapen One, to make sure the internal temp across the center of the cut is consistent. Let the roast rest loosely covered in foil for about 15 minutes (carry over cooking will increase the internal temperature an additional 5 to 7 degrees F while it rests).
Slice: Using a good slicer knife, cut the roast against the grains and serve. We love adding compound butter to the top and letting it melt as you eat it.
You can make the compound butter the day before for easier prep.Pull the beef roast at your desired temperature range taking into consideration the internal temperature will rise 5 to 7 degrees while the roast rests.