Later the arugula, prosciutto and provolone cheese on top of the meat, leaving a 1" border around the edges.
To roll up, start along the long end (or short end if you want a thicker loaf) and start to foll about 1" of the meat over onto itself. Keep going, back and forth, rolling as you go.
Seal the ends and the seam. You don't want the contents to escape.
Transfer to the smoker and smoke for 2 hours or until the internal temperature of the loaf measures 150 F in several places.
Combine the glaze ingredients and brush over the top of the loaf.
Smoke another 30 minutes.
Remove and let rest for 45 minutes. If you don't let it rest long enough the cheese will ooze out when you slice it.
Slice and serve.