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1
The night before you plan to barbecue, combine the soak ingredients in a lidded jar.
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2
Place the roast in a plastic bag and pour the marinade over it, making sure some goes into the roasts pocket.
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3
Refrigerate the meat overnight.
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4
Prepare the smoker for barbecuing, bringing the temperature to 200F to 220F.
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5
Remove the roast from the refrigerator and drain the marinade, reserving it if you plan to baste the meat.
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6
Let the roast sit for 30 minutes at room temperature while you prepare the filling.
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7
In a skillet, fry the bacon over medium heat until browned and crispy.
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8
Remove the bacon with a slotted spoon, drain it, and place it in a medium bowl.
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9
Add the apple, onion, and garlic to the skillet and saute until soft.
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10
Spoon the mixture into the bowl.
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11
Stir in the remaining filling ingredients and mix until well combined.
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12
Stuff the roast loosely with the filling.
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13
If you are using the mop, heat the marinade in a small saucepan.
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14
Bring the mop mixture, to a boil over high heat and boil for several minutes.
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15
Keep the mop warm over low heat.
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16
Warm a heavy skillet over high heat.
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17
Sear the meat quickly on both sides.
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18
Transfer the roast to the smoker.
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19
Cook for 1 3/4 to 2 hours, mopping every 20 to 30 minutes in a wood-burning pit, or as appropriate for your style of smoker.
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20
The roast is best when the internal temperature reaches 145F to 150F, or medium-rare.
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21
Remove the roast from the smoker and let it sit at room temperature for 10 minutes before carving.
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22
Slice the roast and serve.
