Allow roast to come to room temperature for about an hour before grilling.

Dry roast with paper towels and set on a clean baking sheet.

Drizzle with olive oil and sprinkle with half of rub.

Pierce all over with a knife, pressing the seasonings down into the roast.

Flip roast and repeat with olive oil, rub and pierce with knife.

Prepare a grill fire to 300° with hickory or oak for the best smoke flavor.

Cook roast over indirect heat with the lid closed for about 1 hour or 20 minutes per pound for a medium roast.

Remove roast from grill and allow to rest 10 minutes before slicing.

Best if sliced thin. Slice as needed for ultimate freshness of leftover roast.