2 1/2 lbs beef roast
1 tbsps steak spice (Montreal or other, or rub.)
1/2 cup beef stock
1 tbsps soy sauce
1 tbsps worcestershire sauce
2/3 tsp onion powder
2/3 tsp garlic powder
Add ingredients (minus steak spice) into a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger. using the iSi injector tool, inject the marinade into every inch of both sides of the roast.
Spread the steak spice over the surface of the roast.
Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste.Cook to an internal temperature of 155 F or higher.Let rest for 10 minutes before slicing.