Count on the smoking process to take about 90-120 minutes per pound of meat.

To begin, dry beef with paper towels. Then, completely coat with dry rub. Cover and transfer to refrigerator overnight(optional).

Pull seasoned beef out of the fridge at least 30 minutes before smoking.

Fill spray bottle with Worcestershire and water blend.

Prepare your smoker with pellets and set the temperature to 225 degrees. We are using a pellet blend of oak, hickory, maple and cherry. But, any of these will do.

Place the beef roast in the center of the grill and stick the temperature probe directly in the center of the meat. Once a bark is beginning to form on the beef, spray with 50/50 Worcestershire and water blend every hour. Continue to smoke until the meat reaches an internal temp of 160 degrees.

Once the beef reaches 160 degrees internally, remove beef from the smoker and turn the smoker up to 250 degrees. Wrap beef tightly in a large piece of butcher paper or aluminum foil and transfer back to your smoker. Continue to smoke until the beef reaches an internal temperature of 200-203 degrees.

Finally, once the beef has reached an internal temperature of 200-203 degrees, remove from the smoker. Transfer to an empty cooler or wrap in a clean towel. Doing so will allow the meat to slowly cool down while maintaining tenderness. This will take about an hour.

Slice beef roast along against the grain or pull apart with tongs or two forks. Serve pulled beef on a sandwich or with your favorite side dishes. Enjoy!