Step 1

Mix the dry rub ingredients together in a large bowl. Coat the roasts in mustard or your choice of binder before seasoning with the dry rub on all sides. For best results, place the seasoned roasts on a wire rack over a sheet pan in the refrigerator overnight or up to 24 hours before smoking.

Step 2

To smoke the roasts, preheat a smoker** to 250ºF with the lid closed for at least 15 minutes.

Step 3

Smoke the roasts for about 3-4 hours until the internal temperature reaches 155ºF to 165ºF and a nice bark has formed. (I recommend using your grill's probe or a wireless thermometer to alert you when the roasts come to temperature.)

Step 4

Tightly wrap the roasts in butcher paper or heavy duty foil before smoking an additional 2-3 hours until the internal temperature reaches 203ºF to 205ºF.

Step 5

Place the wrapped roasts on a sheet pan in your oven or in a cooler without ice to rest for 30-60 minutes before slicing or chopping.***