Dry brine the roast the night before, or in the morning. Apply a liberal amount of coarse ground black pepper all over the steak.
Get your grill setup for indirect heat. Have it running at 110° C / 225° F. When it is ready, place 3-4 chunks of cherry wood on top of the coals, place the meat on the grate (on the cooler side) and close the lid and let it smoke for roughly 3 hours.
Spray the meat every 45 minutes with some concentrated apple juice.
When it is done (inner temperature is 58° C / 136° F), wrap it in aluminum foil and then a towel, and let it rest for 45 minutes up to an hour. The temperature will rise one or two degrees when resting.