Good to know, I'll be careful not to burn.

Have you ever tried searing and then smoking?  I suppose you'd have to moisten the seared meat, maybe with flavored butter, because smoke is reluctant to stick to dry surfaces.
 

It's time to take one out of the freezer and try again. This time I'll sear (using the same method) first and moisten with ghee before smoking. I'll smoke at 180° and pull off at an IT of 130°.

I hope that you're happy with this method; I am.  Smoke flavor sits on the surface.  If it penetrates at all it can't be by much since smoke molecules are large.  I think that reverse searing burns the smoke flavor off.

I comment in this post on the effect high searing heat has on smoke sitting on meat surface.

This time the roast was had slightly better flavor and defiantly more smoke. Searing went well, this will be my go-to method for searing going forward. 

It looks wonderful.