Soak wood chips for at least 30 minutes in water before placing in the wood chip box.

Set up your electric smoker with woodchips and a full drip pan of water and bring to temperature, about 250 F.

SMOKING THE ROAST

When the smoker gets going, place the prepared roast onto the center of the hot grate, over the drip pan filled with water.

Put the lid on the smoker.

Check the temperature of the smoker every hour, staying as close to 250 F as possible.

Smoke the roast until a dark “bark” (outside crust) forms and the internal temperature of the meat is at least 160 degrees F, about 6 hours. Use a Probe thermometer to check the temperature.

Remove the roast from the smoker and wrap in foil. Allow to rest for at least 30 minutes.

Slice and serve.