In a large bowl, combine 1 cup of salt, ¼ cup pepper, and ¼ garlic powder. Mix well to combine.Important Note: This makes a batch of house seasoning that can be stored and used for later use. You will not use all of this house seasoning in this recipe.

Set aside 2 tablespoons for seasoning the roast and store the remaining rub in an airtight container for future use.

Coat the meat with 3 tablespoons of room temperature garlic herb compound butter. Expert Tip: The butter will not spread evenly and that is ok! The clumps of butter help form the outer crust while smoking. You can use your hands to spread the butter but using a basting brush also helps for a more even spread.

Once the butter has been applied, generously apply 2 tablespoons of the House Seasoning onto all sides of the roast.

Place the roast directly on the smoker rack. Close the smoker lid and let it smoke low and slow.

About 2 hours into the smoke, insert a digital meat thermometer into the side of the meat until it reaches the center. Close the lid and continue to smoke.

When the internal temperature of the roast reaches 160°F, remove it from the smoker and double wrap it in aluminum foil. Expert Tip: This process is called holding. This method helps melt the connective tissues resulting in the meat absorbing some of the liquid which produces more tender and juicy beef.

Place the wrapped meat back on the smoker and close the lid. When the internal meat probe reaches 190°F, remove the the wrapped meat from the smoker. It should have a succulent crust and appear incredibly juicy.

Place the smoked roast on a cutting board and let it rest for 10 minutes before slicing. Pour the leftover juice from the aluminum foil pouch over the slices of beef.