| 1 | * use a covered grill (webber is the best). |
| 2 | Or make a cover for your grill with aluminum foil and clothes hangers. |
| 3 | * build two fires on each side of where the meat will be. |
| 4 | * place a drip pan (alumimum foil again) with water under where the meat will be. |
| 5 | * soak your smoking wood (preferably hickory) at least overnight. |
| 6 | Mix the spices together to make a dry rub. |
| 7 | Rub the spice mixture on the trimmed beef roast and let marinate overnight in your icebox. |
| 8 | When the fire has developed to ash covered, add the smoking wood and the meat, cover, and don"t peek for at least 2 hours. |
| 9 | Then add charcoal and smoke for another 2 hours. |
| 10 | As always, adjust as necessary but the slower you smoke, the longer it will take and the more tender the meat will be |
