Check that the roast fits on the smoker rack with clearance around it and that the lid closes. Read the smoker’s manual and arrange the required kitchen ventilation before heating it.
Season the beef all over with dry rub and black pepper. Add salt only if needed, accounting for salt already in the rub. Cook straight away or cover and refrigerate for up to 8 hours before cooking.
Add the specified quantity of food-smoking wood chips to the smoker base. Fit the drip tray and rack according to the manual, then add the beef. If the manual permits it, line the drip tray with foil for cleanup.
Follow your model’s heat and lid instructions. For the Camerons method, center the pan over a suitable burner on medium heat, leaving the sliding lid slightly open until the first wisp of smoke appears. Close the lid completely and start timing. Other stovetop models may require a different heat setting.
Smoke for about 30 minutes, checking earlier for a smaller or flatter roast. Check the thickest part with a food thermometer. The roast may need more or less time depending on its thickness and your smoker.
Preheat the broiler [grill]. Transfer the beef immediately to a broiler-safe pan with a rack. Position it about 6 inches (15cm) from the heat, following your broiler’s instructions. Broil to brown the outside, flipping with tongs. Allow about 4 minutes per side as an estimate and watch closely so the rub doesn’t burn. Check that the thickest part reaches at least 145°F (63°C) before removing it from the heat. If it needs longer, continue cooking and checking; use a 350°F (180°C) oven to finish if the crust is already brown.
Rest for 10 minutes, then slice across the grain. Divide the roast into sections if needed so you can follow its changing grain direction.
