I started by putting the roast in the fridge, uncovered, overnight, to dry the surface of the beef. A dry surface takes smoke better. Then, I gave it a generous sprinkle of Cabela’s Open Season Whiskey Steak Seasoning and put it back in the fridge for a couple of hours.
I turned my Bradley smoker as high as it would go but the highest temperature it would reach in this cold was about 230 F. I smoked it over pecan smoke. After about 2 hours the internal temperature was 125 F.
Cooking this slow does not brown the meat and I like a little browning on my beef. Many people think that you have to sear your beef to keep it moist. This has been proven wrong many times. However, I do find that some searing or browning does improve eye appeal and flavour. So, I cooked the beef most of the way in the smoker (to 125 F internal temperature) and then put it on my Weber Barbecue with the front an back grill on high and the middle grill turned off. I put the beef over the middle grill (not over direct heat). After about 15 minutes, the internal temperature was 143 F.
I covered it with foil, brought it inside and let it sit for 10 minutes. Then it was time to slice into a great piece of smoked beef.
I served it with crispy skin grilled new potatoes and mixed vegetables.
This is a great way to take a moderately tough piece of beef and make it a real treat. The pecan smoke gives a nice smoke flavour but doesn’t overpower the beef. The Cabela’s Open Season Whiskey Steak Seasonings give a nice sweet/garlic flavour. I was in cow heaven.