Place the SRF Manhattan Roast on a sheet pan and pat dry with a paper towel.
Season the roast with salt and pepper and allow to temper (sit and rest) for 1 hour at room temperature. (This will help the roast cook more evenly.)
Preheat your grill or smoker to 250F.
Cover the roast in a thin layer of dijon mustard, (to help the herbs stick). Alternatively, you can use mayonnaise, but a good quality mustard is preferred.
Combine the fresh chopped herbs and starting on the bottom, cover all side of the roast, ending with the fat cap on the top.
Place the roast on the grill or smoker at 250F for 1 ½-2 hours depending on the size/shape/and starting temperature. Start checking the internal temperature around 45 minutes to 1 hour into smoking.
Smoke the roast until desired internal temperature is reached with an instant read thermometer. 125-130F for a nice medium rare. There will be some carry over cooking as it rests.
Place the roast onto a caving board, tent with a piece of foil, and allow to rest for 10 minutes before slicing and serving.
Enjoy!
