- 1 1/2 Tbsp ground dried rosemary
- 1 1/2 Tbsp dried thyme leaves
- 3 Tbsp soy sauce
- 2 Tbsp freshly ground black pepper
- 1 Tbsp granulated garlic (or 6 cloves of garlic)
- 2 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1 egg white, beaten
- 3 Tbsp olive oil
- Cornstarch (optional)
- 4-5 pound boneless beef top loin roast from rib end. (The rib end is more tender, with less connective tissue, than sirloin end.)
- Trim roast of all surface fat and silver skin (connective tissue just under the fat layer).
- Use paper towels and pat trimmed roast dry, and coat with olive oil. If using cornstarch, lightly dust the top and sides of the meat. For a 4 pound roast, this will be about 1 tablespoon of cornstarch.
- Mix the first eight ingredients to form a paste.
- If you are using garlic cloves, you must first make a garlic paste before adding this ingredient. Make sure that you are working on a steady cutting board. Place a damp towel (cloth or paper) under the board to prevent it from moving around. Place garlic on the cutting board and mince. Sprinkle with the 1/2 teaspoon of kosher salt. Using the flat side of a chef’s knife, drag garlic and salt back and forth across the cutting board in small circular motions until garlic is ground into a paste. (If the salt doesn’t draw moisture out of the garlic to help it turn into a paste, you might have to add a drop or two of olive oil).
- Next rub paste on the top and sides of the roast. Let rest at room temperature for 30 minutes before placing in a preheated 250 degrees F smoker.
- Apply smoke until the internal meat temperature reaches 120 °F. This will take about 1 hour and 45 minutes. If you like more smoke, then smoke at 220 °F; this will extend your smoking time.
- Remove roast from smoker when it reaches 120 °F, and place in a preheated 450 °F oven for about 10 minutes; until roast internal temperature is 130 °F. This will give it a nice crust. Monitor this closely; depending on your oven your roast may reach 130 °F before 10 minutes. Also you have to be careful that the rub does not burn.
- If roast has not reached 130 °F by 10 minutes, or the rub is beginning to char, reduce heat to 250 °F and crack oven door, to help reduce the oven temperature. Continue to cook until internal temperature reaches 130 °F.
- Remove from oven and let rest for at least 30 minutes. During this time the roast will reach 135 °F.
- To serve carve into thin slices. The leftovers can be refrigerated for up to 7 days, or it can be frozen for at least six months.
Comment by Habanero Smoker: This roast comes out tender and juicy. The leftovers make great roast beef sandwiches.