I smoked a pork roast the other day........Removed the bone, butterflied it flat, seasoned with my favorite marinade and dry rub... Layered with minced garlic and onion. Rolled back up, tied it. Seasoned the outside with the same marinade and dry rub. Smoked it with hickory for about 6 hours at 215 degrees. I threw on some tatoes for the last hour of cooking. Came out pretty tasty. I thought about putting bacon on the top, but the pork had enough fat content, that it came out moist without.