What are you cooking it in?
I do it in my Cookshack 008 Smokette on 250* with a 1-2 oz chunk of wood, garlic cloves, and rosemary in the woodbox. I only use salt and pepper on the roast, sometimes I insert garlic clove pieces into the meat. I cook/smoke until internal meat temp reaches 125*, take out immediately, allow to rest open on a kitchen countertop for 30 minutes before slicing. I like to do at least a 6 pounder, usually larger.
