Stick all the marinade ingredients into a food processor and whizz it up. I use a mortar and pestle, but an FP works just fine. Cover the meat with the marinade and let it sit at least two hours, preferably overnight.

Remove the meat from the marinade and sear it on a very hot grill or cast iron pan.

Preheat your smoker to the highest possible temperature. I get mine up to about 250ºF with full smoke. Put in the meat and cook it until it’s just medium rare. I like about 130 - 135ºF internal, but this will vary by taste and by the cut of meat (large roasts should come out a little earlier because of temperature overshoot).

If you want, you can also use a dry rub. You can substitute or leave out any of the hard-to-find ingredients, like smoked tomatoes. Don’t worry about that part of it, just have fun and experiment a little.