Smoke the roast for 2.5 hours, or until the internal temperature reaches 160°F. When the timer is almost up, quarter the onions, then place the roast in a metal baking pan and surround it with the onions and garlic. Place the rosemary and thyme on top and a stick of butter on top of that.
2 large White onions, 6 cloves Garlic, 1 stick Butter, 3 sprigs Rosemary, 3 sprigs Thyme
Cover the roasting pan with foil, then place it back in the smoker and raise the temperature to 275°F. Cook for another 1.5 hours, or until the meat reaches 200°F.
Remove the pan from the smoker and remove the foil, then let the meat rest for 20 minutes. Slice, serve, and enjoy!
Notes
Because smoke cannot penetrate the foil, you can save on pellets by transferring the meat to the oven after it's covered. Cook at 275°F for 1.5 hours as you would in the smoker.
Any wood pellet will be perfect for this recipe, as the beef has a strong flavor. However, I always love the flavor of mesquite pellets.
Make sure to rest the roast! The 20 minutes of rest time lets the meat re-absorb the juices in the pan and leads to a juicy and tender roast.
After the meat has rested, the leftover juices in the pan are perfect for an easy gravy! Just add a little milk and flour and heat until thickened.
Feel free to add other vegetables, but be sure to include onions and garlic! The flavor they add to the roast cannot be missed.
Slicing this roast is perfect for serving it as the centerpiece, but you can also easily shred it with a fork, too!