So that we aren't giving all of the holiday love to Christmas Eve and its array of fishes, here is a picture of our decidedly non-fishy Christmas Dinner.
Slow smoked with a bit of apple and oak (2 hrs at 210°F), the roast was pulled from the fire at 116°F, then quickly crisped-up in a hot, hot oven (5 minutes at 550°F). We kept the seasonings simple: kosher salt 48 hours prior, followed by freshly cracked black pepper just before roasting.
We had a storm come through in the middle of smoking, but the Weber handled the cold rain quite well - only a brief 30° drop when the downpour started, then back up to temp with only minor adjustments needed.
The meat came out rosy, juicy and delicious. The smokey crust paired beautifully with a mound of celeriac-potato mash and pan-roasted whole carrots.