Ingredients

Extra virgin olive oil 1.5 kg Cross rib beef roast. Boneless tied.

DRY RUB

1½ Tbsp salt
1 Tbsp paprika
1 Tbsp fresh ground black pepper
1 Tbsp Worcestershire black pepper
2 tsp cumin
3 tsp garlic powder
2 tsp crushed rosemary
¼ tsp sage

INJECTION

Pinch of ground black pepper
Pinch of salt Pinch of Rosemary
½ tsp garlic
½ tsp sage
½ stick salted butter, melted
2 tsp Worcestershire sauce
Water

Suggested wood chips: Oak or Hickory

Preparation

1. Mix all the dry ingredients for the rub in a bowl.
2. Coat all sides of roast with extra virgin olive oil.
3. Rub all sides of roast with rub mixture.
4. Cover with plastic wrap and refrigerate overnight (or a minimum of 4-6 hours).
5. Next morning (or about 4 hours before smoking) grind all dry injection ingredients in coffee grinder to fine. Stir into melted butter and Worcestershire sauce. Mix in water to thin and heat to simmer.
6. Inject into top of roast as many times as possible, and as deep as possible. Butter mixture will harden in cold meat, but some will spread through meat before hardening, and will spread more when cooking.
7. Refrigerate covered until about 40 minutes before smoking.
8. Take out, uncover, and let set on indoor counter for about 40 minutes while getting smoker ready.
9. Set smoker for 115°C. Fill water pan with water.
10. Smoke until IT reaches 55°C. Increase smoker temperature to 135°C.
11. When IT reaches 60-65°C remove from smoker and cover with heavy duty foil. Rest for 15-20 min. Temp should be a nice medium rare.
12. Slice cross grain and serve.

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