Instructions

1. 1
   Coat roast with oil. Shake on seasoning and massage into meat.
2. 2
   Place dry mesquite chunks into firebox of a 250°F smoker.
3. 3
   Insert a probe thermometer into center of roast and set for 118°F.
4. 4
   Place roast into smoker and lower heat to 200°F. Cook until internal temperature is achieved, changing mesquite as needed.
5. 5
   Remove and grill on high heat for 7 minutes or until desired crust is achieved.
6. 6
   Remove and let rest 10 minutes. Serve.