Choose a suitable roast such as chuck, brisket, pork shoulder, or prime rib
Trim excess fat, leaving a thin fat cap if desired
Season generously with salt, pepper, and any preferred rub
Let the roast rest at room temperature for 30 to 60 minutes
Preheat the smoker to 225°F to 250°F
Add wood chips or chunks such as oak, hickory, apple, or cherry
Place the roast on the smoker grate with space around it for airflow
Insert a meat probe into the thickest part of the roast
Smoke until the internal temperature reaches the desired level
Maintain steady smoker temperature throughout the cook
Add more wood or fuel as needed to keep consistent smoke
Wrap the roast in butcher paper or foil if it stalls and you want to speed cooking
Continue smoking until the roast reaches target tenderness and temperature
Remove the roast from the smoker
Rest the roast for 15 to 30 minutes before slicing
Slice against the grain and serve