Preheat your pellet grill to 250°F or High smoke.
With a paper towel, pat the pork dry.
Generously season all sides of the pork with rub.
Put the pork in the smoker, fat side up and smoke until internal temperature reaches 160°F.
When roast has reached 160°F, wrap in Camp Chef's butcher paper and continue smoking until internal temperature reaches 205°F.
Let roast rest for 1 hour before pulling.