Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.

Place pan of roast in the fridge for 12 hours to dry brine.

After dry brine, remove pan from fridge and set on counter while you prepare the smoker.

Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.

Once the smoker is ready, place the pan with the roast into the smoker to cook.

Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).

Brush melted butter onto the roast a couple of times while it cooks.

Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.

Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.