OK. A moment to discuss the beer betting procedure.... pulling meat to room temp before preparing.
Pulling meat to room temp let's it cook a little more evenly. However, there are some recipes that I prefer it to be finished with a rarer center. So this one, is straight out of the fridge, season well, sear on high heat, then into the smoker. Initial internal temp should be around 50° going into the smoker.
Heat smoker to 275°. Roll very small amount of Pecan and Oak, you want the smoke to overpower the delicate flavor. Depending on what you are using it for.
Coat one side of roast in Season All and the other in Bar Nothing. Cover the sides and ends with both. Rub in coarse
black pepper. (If you plan any Au jus, or dipping sauce, think on leaving off any salt as I have here)
In a cast iron skillet or flat griddle, sear all sides of roast well, including ends and sides until a nice crust forms.
In smoker @ 250-260°, for pre-rare (for using an ending cooking method like cheese steaks) begin checking your meat temp at about 50-55 minutes. Pull at 112-115° with double foil ready, wrap tight. Rare would be 120°.
Let stand 30 minutes to 2 hours. Reserve liquids.
Reduce reserved liquids with small amount of beef stock. (low sodium if possible, adding salt to taste as it reduces)
Slice or shave according to requirements.
