Preheat pellet grill to 250°F.
Place beef on the grill, then place a roasting pan underneath it.
To the pan, add 1 tbsp butter, 2 chopped garlic cloves, 1/2 onion, and 1 tsp Better Than Bouillon beef base.
Close the grill. After about 10 minutes, add 1/2 cup water to the jus pan.
Smoke at 250°F for 3-3.5 hours.
Use a meat thermometer to check the internal temp of beef (aim for between 125°-130°F for rare and 130°-140°F for medium rare).
Remove beef from grill, loosely tent with foil and rest for 20 minutes.
In the meantime, get your jus pan on the stove, add a little red wine, and cook down to thicken.
Slice thinly, serve and enjoy!
