Add charcoal to a torpedo style smoker.

Fill the secondary pan with cold water.

Once the coals begin to turn white, cover hickory chips with bourbon, and make sure there is enough water to submerge.

Coat the meat entirely with steak seasoning.

Place the roast on the top grate.

Add soaked hickory chips into the fire.

Cover with the lid.

Cook for 8-10 hours.