I would put it on a bed of onion slices about 1/2" thick - then mix some chicken broth and beer of your choice. SPG ( salt, pepper, garlic) and/ or any other flavor enhancements you want. Cover onions and the bottom of the roast with the liquid mix. Smoke low and slow for a couple of hours, and replenish liquid as needed.
Then - cover with foil, and turn heat to 300-350F until you reach the desired temp. I would push it to 185-195F IT for really tender.....