Take the beef out of the fridge around an hour before smoking and trim off the hard outer silver skin.
Apply coffee rub from roughly 12 inches above the meat.
Set up the smoker by lighting up a half full chimney starter with lump charcoal. Once it is fully alight, place it into a well created in the charcoal ring with unlit charcoal.
Place a few chunks of cherry and pecan wood around the lit charcoal, not touching the lit fuel.
Put a drip tray on the deflector plate to save on clean up after the cook.
Once the smoker is stable at 250°F, place the beef into the middle of the cooking grate and insert an internal meat probe.
Let the beef smoke for around 4 hours in total, until it reaches an internal temperature of 160°F.
Wrap the beef in some foil with half a cup of warm beef stock and put back on the heat. Start probing the beef for tenderness. When you feel no resistance from sticking a metal skewer in, you know it will be time to rest. This will take another couple of hours and the internal temp will be between 200°F to 210°F.
Open the foil and let the steam off for about 10 minutes, then wrap up the beef in old towels and place into a cooler to hold for two hours.
Transfer all of the juice and the beef to a tray and pull apart.