Make small cuts in the meat to help the flavors seep inside.

Brush mustard over the meat to coat. Drizzle with oil, sprinkle with pastrami spice and salt, and rub everything into the meat.

Refrigerate for 24–48 hours. When you’re ready to cook, remove the meat from the fridge and let it come to room temperature, about one to two hours.

Preheat smoker with a blend of hickory and mesquite wood to 180 degrees Fahrenheit. Place a drip pan with a bit of water in the smoker to catch any drips and keep the air moist.

Smoke for about two hours, until internal temperature reaches 145 degrees Fahrenheit. (After the first hour, check the water level in the drip pan and add as needed.)

Let the roast rest about 20 minutes and then slice against the grain.