In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.

Rub the spice mix all over the beef, ensuring it’s evenly coated. Massage it in well.

In a large mixing bowl, mix Worcestershire sauce, soy sauce, minced garlic, and brown sugar.

Place the seasoned beef into the bowl, turning it to coat evenly with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

Set your Pit Boss smoker to 225°F. Make sure it’s loaded with your choice of pellets. Hickory, oak, or mesquite work best for this recipe.

Remove the beef from the marinade (if used) and pat it dry with paper towels.

Place the beef directly on the smoker grates. Close the lid and let the smoker work its magic.

Mix water and apple cider vinegar in a small spray bottle.

Every hour, spritz the beef lightly to keep it moist and add a subtle tangy flavor.

Insert a meat thermometer into the thickest part of the roast.

Smoke the beef until it reaches an internal temperature of 135°F for medium-rare, about 3-4 hours.

Remove the beef from the smoker and wrap it in aluminum foil.

Let it rest for at least 15 minutes. This step is crucial for juicy, flavorful meat.

After resting, unwrap the beef and place it on a cutting board.

Slice the beef against the grain into thin slices. This ensures tender bites.

Serve immediately with your favorite sides.