Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 275°F-300°F.
Nutrition information per serving: 221 Calories; 102 Calories from fat; 11.4 g Total Fat (4.2 g Saturated Fat; 5.6 g Monounsaturated Fat); 87 mg Cholesterol; 1029.0 mg Sodium; 0.7 g Total Carbohydrate; 0.3 g Dietary Fiber; 27.4 g Protein; 2.1 mg Iron; 434.7 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 8.1 mg Niacin (NE); 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 30.6 mcg Selenium; 114.2 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron and Riboflavin.