Brush the cooking grates clean. Drain and add one handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the roast, bone side down, over indirect medium-low heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, about 2¼ hours. Drain and add the remaining wood chips to the smoker box after the first hour of cooking.
Brush the cooking grates clean. Drain and add one handful of the wood chips to the charcoal, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the roast, bone side down, over indirect medium-low heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, about 2¼ hours. Drain and add the remaining wood chips to the charcoal after the first hour of cooking.
Brush the cooking grates clean. Cook the roast, bone side down, above foil pan, over medium-low heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, about 2¼ hours.
