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1
Chop all spices.
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2
Combine all spices and juices and juice in a gallon-sized zip lock bag and mix together.
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3
Trim your meat.
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4
Add the meat to the bag of spices and zip the bag shut.
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5
Mix the spices into the meat by poorly attempting a juggling act.
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6
Understand you are not a clown.
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7
Pretend you didn't drop the bag, hope no one saw you, and set in the fridge over night.
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8
Bring to room temperature prior to grilling.
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9
Deny dropping the bag on the floor/ground to your wife, promptly change the subject, take a swig of rum, mutter a few lines from your favorite pirate movie while squinting with one eye and acting like you have a peg leg as you make your way to the grill.
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10
Sprinkle the roast generously on both sides with salt and freshly ground pepper and let stand for at least 30 minutes by up to 2 hours.
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11
IF USING GAS GRILL: wrap wood chips in foil; pierce all over with fork.
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12
Remove top grill rack, place foil packet directly on burner, and replace grill rack.
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13
Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke).
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14
Turn roast over.
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15
Move to spot on grill where heat is indirect and medium-hot.
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16
Cover grill and cook until thermometer inserted into thickest part of roast registers 128F to 135F for medium-rare, turning roast occasionally, about 13 minutes.
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17
IF USING CHARCOAL GRILL: sprinkle wood chips over coals and place roast on rack.
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18
Cook roast uncovered 7 minutes.
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19
Turn roast over.
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20
Move roast to spit on grill where heat is indirect and medium-hot.
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21
Cover grill and cook until thermometer inserted into thickest part of roast registers 128F to 135F for medium-rare, turning roast occasionally, about 13 minutes.
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22
Transfer roast to a platter.
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23
Let stand 10 minutes.
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24
Thinly slice roast across the grain and serve.
