Bone it out and remove all the fat you can. Make a brine and soak your boneless roast in for 7 days. remove from brine and wash off excess salt vigourously I even soak the roast in clean water for 15 minutes or so. Remove from water and place on a rack to dry with a fan blowing on high. Once a layer of waxey skin forms on the outside of the roast place in pre heated smoker smoker set at 125 degrees and smoke with moist wood for 6 hours turning up temp about 10 degrees per hour cook until internal temp reaches 152 remove from smoker and let roast continue to cook on a sheet pan on the counter. Eat it hot or cold both are excellent. If you looking for a good brine mix go to my website www.FriscoSpices.Com and use the complete cure with sugar. We sell in 1lb or 4lb bags. Mix with 1lb per gallon of water. If you have any question please give me a call 800 762 6689 ask for mike