Slice the butter into 8 to 10 strips and freeze for about 30 minutes.

Pat the roast dry with paper towels. With the end of a wood spoon poke 8 to 10 deep holes in one side of the roast. Fill the holes with the garlic.

Flip the roast over and repeat making holes. Fill the holes with the frozen butter slices.

Season the roast generously with the Original seasoning, or blend of your choice. Rub in black pepper on the sides. Place in the fridge, uncovered, for 2 to 3 days.

Remove the roast from the fridge at least 3 hours ahead of time to allow it to come to room temperature.

Preheat the grill/smoker to 250 degrees F. Be sure the grates are cleaned and oiled. If using a grill, place the coals on one end of the grill for indirect heat.

Place the roast on the hot side of the grill and sear over high heat for about 2 to 3 minutes on all sides.

Move the roast on the opposite end of the grill over indirect heat and add mesquite and apple wood chunks for smoke (feel free to use your wood choice). Open the vents on opposite ends to allow smoke flow and cook at a temperature between 250 to 275 degrees F. for 2 ½ to 3 hours (roughly 30 minutes per pound) or until the internal temperature is 115 to 117 degrees F. for rare.

After about 1 hour of smoking, add more wood chunks if needed. When the roast is at the correct internal temperature, remove from the grill/smoker and cover with foil for 20 to 30 minutes and allow the internal temperature to climb to 120 to 125 degrees F. Slice and serve.

Tip: To save the juice of the roast, after searing, place the roast in a foil pan while smoking to capture the juice.