I slice several garlic cloves, put slits in the fat cap, and insert a slice into each slit. Usually do from six to twelve slits, depending on size of the roast. Wipe down with olive oil. Then I mix Kosher salt (1 cup), cracked black pepper (3 T), Rosemary (3T), and Thyme (3T). Pack the mix onto the roast. After sitting at room temp for three hours, I place into the Weber Kettle. Kettle has been setup for indirect with a toss away aluminum foil pan set between the coals. Pour one can of soda, beer, or use water, into the pan. I use a roasting rack, fat cap up. A!so use a temp probe. When the temp in the center hits 130° F, I pull the roast, tent it with foil, and let it rest for 20 minutes or so.