Charcoal Smoker with full water pan that
will go on mid level.
Aluminum Foil, this new "Release" Foil is good stuff. I double this foil. Depending on size of roast and foil size I may have to make a fold-over seam that will not leak.
In a paper grocery sack I put in flour, and black pepper
NO Salt. Shake this sucker and coat the roast. I toss roast on top grill Without Water pan to sear, turning with tongs.
Put the water pan on mid level, replace top grill with channel locks
I make a "boat" for the Roast if you will.
1.Water, WhiggleWangy*
2.Water, WhiggleWangy*, Potatoes, Carrots and onions.
Depends if you want veggies or not.
Let it "roast", About 155* as Art shared is correct. Time will depend on size. Averages about 3 hours
* Okay, Lea & Perrins Worchestershire, for you too-young guys.
I wuz publik skooled in Arkansaw, same thing, just how we learnt to spelt it a and sez it.
Gravy: COLD Water in a Mason Jar add Corn Starch , lid on and shake like crazy. Cold water prevents lumpy gravy, mixing before adding to the "pan drippings" prevents lumpy gravy. One can do this on the grill or stove top - Use a Cast Iron skillet to catch these "drippings from the foil boat. Add Mason Jar contents to drippings and low medium heat, keep a stirring...gravy is done when done. [Some stuff one can't tell ya when right - folks usually figure out if 'wrong"]
Bread: French Bread , slice, slather with butter, put back in foil toss on grill still hot.
See the reason you do this outside, using a smoker is to allow the ladies the use of the oven to fix pies, cakes and all them desserts.
Then again if single - called Multi-tasking. I can do pies, cakes and desserts and use a smoker at the same time...