Preheat the smoker to 250°F.
Coat the roast in a light layer of mustard as a binder, then season it with the beef rub.
Add a layer of coarse ground salt & pepper on top.
Place the roast on the grates and let it smoke for 3-4 hours until it reaches around 165°F internal, then transfer it to a pan.
Add the beef broth & Worcestershire to the bottom of the pan.
Add the sliced onion & minced garlic to the pan, then add the pats of butter on top.
Cover the pan in foil and let it smoke for another 2-3 hours, or until the roast is fully probe-tender (around 203°F-210°F internal).
Let it rest for 15-20 minutes, then shred it up and enjoy!
