When selecting meat, look for marbling. The striations will render a tender end-product.
Season the roast with a medium to heavy coat of Montana Outlaw BBQ Beef Rub (until you can’t see the meat), tap in.
Let it rest for 30 minutes. The salt content will pull the moisture out of the meat, concentrating it's flavors.
Smoke at 275°. At 1 hour, baste the roast with a garlic-infused butter. Repeat this process every half hour.
After 3 hours, check the internal temperature. You'll want to pull it when the internal temperature reaches 125°.
Remove from the smoker and let it rest 45 minutes to 1 hour.
Slice into 3/4-1 inch steaks and serve.