Preparation:
Dry rub:
Combine all ingredients. Store leftovers in an air-tight container in a cool dark place.
Place dry rub seasonings over entire roast surface.
Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250F or until a meat thermometer indicates 140F (for Med-Rare).
Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. | 