Detach bones from roast, salt and pepper all over. Tie back together and set on a rack in the fridge at least overnight.
Smoke at 230 for 3 hours, then at 275 until it reaches an internal temp of 120. Wrap in foil and rest for at least half an hour. Then put under the broiler and slice as desired.
We had an 8.5 lb 3 bone roast. It was delicious with a mushroom demiglace cream gravy.
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