1. Combine all ingredients together.
2. Trim excess fat from roast-leaving some on for flavor.
3. Liberally sprinkle roast with seasoning.
4. Start your Traeger, then switch to "medium".
5. Place roast on grids and cook for 1 hour, then reduce to "smoke" for 1-1/2 hours.
6. Test for doneness using a meat thermometer. 140 F for rare, 150F for medium, 160F for well done.
7. Allow roast to sit for 15 minutes before carving.

Recommended pellets: Hickory, Mesquite, Hickory or Maple

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