It’s pretty straightforward.
Trim away any huge globs of visual fat.
Use some butchers twine to form up the roast so it is symmetrically circular by cinching up the twine.
Make slits every three inches or so on the roast and insert thinly sliced slivers of garlic.
Slather on some Worcestershire sauce, then a mix of coarse salt/restaurant grind black pepper/ garlic /sage/rosemary/thyme.
Let it sit on counter for an hour or so to get up close to room temp.
Put about a chimney full of unlit charcoal in the right hand side of the PK 360 liberally sprinkled with wood chips. I used cherry.
Light about ten briquettes in the chimney and once glowing place them on one corner of the unlit charcoal.
Place some foil or foil trays under where your roast will sit.
Place remote thermometer probe and close the lid.
Once the temps climb to 200, close the top vent over the lit charcoal, leave the vent on the opposite side open. Close the bottom vent under where the meat will be placed and leave the bottom vent under the coals about 2/3 open.
Place the meat opposite the coals, over the drip pan or foil, stick the meat thermometer probe in the thickest part of the roast.
You’re looking for 250 degree pit temp. If it wants to run at 275- no problem, If it wants to run at 225, no problem. Wherever it settles in that range, you’re good.
If you follow these directions you’ll have edge to edge pink meat with a nice crust.
When the internal temp gets to 117, pull it off and lightly wrap it in foil .
Open the lid so the remaining coals fire up and get a little orange glow going.
Place the roast back on the pit, but this time directly over the coals.
Pay close attention, you want a sear but not a burn. About a minute and roll, then a minute and roll, til the roast is seared all around.
Once you get that sear all the way around place it on a tray and then loosely tent the foil around it. You can keep it like that for a couple hours. it will retain the meat.
Slice it and you’ll discover a perfectly cooked even pink edge to edge roast.