Prepare your smoker according to manufacturer's directions. I have an Electric Smoker and I like to use either alder or cherry wood. Set temperature to high and then turn down the temperature. TIPS: As to the temperature of the smoker, I keep it fairly low (250 degree F). Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).
Trim all excess fat from roast. Using your hands, rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125 to 130 degrees F. for medium-rare (using a good meat thermometer).
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is OK if you like well done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
To serve, thinly slice or shave the roast using a shape knife.