2-4 hours prior to grilling, pat the roast dry with paper towels and sprinkle both sides with kosher salt to dry brine the roast.

Mix up the mop sauce and set aside.

If you would like to serve this with a Mushroom Sauce (or something similar) you can prepare that ahead of time and reheat it at serving time.

Preheat your grill to 250-300 degrees F. If you are able, set it up for indirect grilling with the direct heat under only half of the grate.

Place the roast on the unheated portion of the grate and mop the roast with the sauce.

As the roast grills, turn it every 10 minutes or so, moping it with the marinade each time.

Use a thermometer in the thickest part of the roast to monitor it and cook it to 130 degrees internal temp. This should take 30-40 minutes.

When the roast is ~130 degrees F, place it over the direct heat to sear it on both sides. The goal is the bring the internal temp up to 140-145 degrees F. If you have mop left, mop it again.

Serve with your choice of starch and vegetable.