Texas-style is just the term I use to refer to a classic 50/50 Grounded Black Pepper/ Coarse Salt dry rub as the only seasoning we are going to use.
Probably the easiest recipe ever. Buy a 7lbs deboned rib-eye, rub it in with the Texas rub mentioned above and put it on the smoker at 250°F/270°F (120°C/130°C) until it reaches a core temperature of 130°F (54°C). The one on the pictures below took 3,5 hrs cooking time. For beef you can use some strong smoke flavours like oak.
Put it to rest:
Allow the meat to rest for half the time it cooked, wrapped in tin-foil. I sometimes put the tinfoil package in blankets and then in a cooler or I put the package in a low temp oven (finishing core temp) to avoid cooling down.