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1
Combine all of the ingredients, except the Montreal steak seasoning, in a small mixing bowl.
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2
Mix well and set aside.
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3
Peel and trim the roast.
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4
I say peel because it may have a layer of loose fat on one side.
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5
Peel that away with a sharp knife, then trim off any large chunks of fat.
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6
You want to leave some fat on the outside if you can.
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7
All too often, supermarket roasts are over-trimmed.
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8
If thats the case, just press on.
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9
The next step is to give the roast its mud bath with the schmear.
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10
There aint no pretty way to do this.
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11
Youve just gotta dive in and get your hands very dirty.
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12
Make sure you get it completely covered as evenly as possible.
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13
Put it in a zip-top bag and put it in the fridge to get happy for at least six hours, or preferably overnight.
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14
Take it out of the bags and let it set out for about an hour before you are ready to cook.
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15
Start a good sized fire with a 50/50 mix of mesquite lump charcoal and whatever briquets you use and prepare for indirect cooking.
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16
You are shooting for a cooking temperature of 350 degrees.
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17
If youre using a gas grill, make a smoker pouch with some mesquite chips.
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18
Just before they are about to go on, hit both sides of the roast with a decent coating of Montreal Steak seasoning.
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19
Press it in to make sure it sticks.
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20
Once your grill or cooker is hot, commence cookage!
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21
You want cook indirect starting with the fattier side down.
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22
When the internal temperature in center of the thickest part of the roast reaches 125 degrees (about an hour at 350-375 degrees ), flip it over.
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23
Continue cooking until the internal temperature reaches 135 degrees (about 30 more minutes).
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24
Move the roast to a platter, tent it with foil and let it rest for 15-20 minutes.
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25
Cut across the grain into 1/4 slices, serve with some nice salsa and some warm flour tortillas.
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26
Youve got yourself a crowd-pleasin spread o cow.
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27
Enjoy!
