Rub entire roast with olive oil.
use seasalt liberally on fat portion of roast... careful, don't get it on the meat.
smoke the roast, fat side up, with mesquite for 2-3 hours at 220-240 degrees.
continue to cook at 220-240 degrees to desired degree of doneness.
you should remove roast 5-10 degrees early as meat will continue to cook for at least 1/2 hour.
I remove at 128 degrees for a final done temperature of 135 degrees (RARE)
More than 3 hours
initiative. All rights reserved. AgTalk