Prepare the dry rub by combining the seasonings.
Allow the meat to sit out at room temperature for 30-45 minutes. Then liberally coat both sides of meat with the dry rub. Pat the rub into the meat using your hands.
Prepare a baking tray with 2 cups of beef broth. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil.
You can continue to smoke in the smoker or place in 250°F oven.
Continue cooking the roast until the internal temperature registers 200-203° F. Approximately another 3 hours. Remove from the oven or the smoker keeping the roast covered. Let rest for 30 minutes before slicing.