Directions

1. Pat the roast dry with paper towel.
2. Trim the roast down to ¼” of fat and remove the tail fat.
3. Slather the whole roast with olive oil, this will be our binder.
4. Season the roast on all sides, generously with Prime Time rub.
5. Truss the roast for more consistent size and cooking.
6. Re-apply seasoning in areas that may have rubbed off while trussing.
7. Allow to rest at room temperature while your smoker preheats.
8. Preheat the Pro Classic on SMOKE setting to 180 degrees.
9. Once preheated, insert a meat probe into the roast and then place directly on the smoker rack.
10. Add sawdust pan to the heating element and smoke for 2 hours to instill flavor.
11. Remove the sawdust pan and change to COOK setting. Increase temperature of the smoker to 225 degrees.
12. Cook for 3-5 hours until the internal temperature of the roast reaches 120 degrees.
13. Preheat oven to 425 degrees.
14. Place the roast on a rack lined tray and then into the oven.
15. Roast for 45-60 minutes until the internal temperature reaches 130-135 degrees (medium rare)
16. Remove the roast from the oven and cover with foil to rest for 45 minutes.
17. Remove trussing and slice to serve.
18. Enjoy!