Hickory-Smoked Roast Beef

Instructions

1. Pat the beef roast dry. Rub olive oil all over, then coat evenly with the combined seasonings (salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary). For deeper flavor, cover and refrigerate overnight.
2. Add wood chips to your smoker according to manufacturer directions. Place the roast on the smoking rack and insert a meat thermometer into the thickest part.
3. Smoke at 200°F-225°F until the internal temperature reaches your desired doneness: 120°F-130°F for rare, or 130°F-135°F for medium-rare. Cook to temperature, not time.
4. Remove the roast and let it rest at room temperature for 15-20 minutes until it stops steaming.
5. Wrap the cooled roast tightly in plastic wrap or aluminum foil. Refrigerate for at least 4 hours or overnight. This chilling step is essential for achieving a firm, sliceable deli texture.
6. Slice very thin against the grain using a deli slicer or your sharpest knife.