Combine rub ingredients. Rub into roast. Wrap with plastic wrap, and let rest at room temperature for 30 minutes. Remove plastic, and allow to air dry for 30 minutes.
Arrange bacon over the top of the roast. Place in a 225-degree smoker for 3 hours. Remove bacon, and continue to smoke until the internal temperature is about 165 degrees. Let me rest for 15 to 20 minutes before slicing thinly.