Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Mix seasonings; rub onto all sides of meat.
Place meat on grate over unlit area; cover. Grill 1 hour or until meat registers 140ºF when tested in center with meat thermometer, monitoring for consistent grill temperature. Brush meat with 1/4 cup barbecue sauce. Grill 10 min. or until meat registers 150ºF. Transfer meat to carving board; tent with foil. Let stand 10 min. or until medium doneness (160ºF).
Cut meat across the grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat.
To Grill Roast Over Direct Heat
Heat grill to medium heat. Place seasoned meat on greased grill; cover. Grill 40 min. or until internal temperature of meat registers 140ºF, turning every 15 min. Remove 1/2 cup barbecue sauce; place in large bowl. Brush 2 Tbsp. of the remaining sauce onto meat. Grill 5 min. Turn meat over; brush with remaining 2 Tbsp. sauce. Grill 5 to 10 min. or until internal temperature of meat registers 150ºF. Continue as directed.
How to Save Flavorful Meat Juices
Use a carving board with an indentation or "trough" to catch the juices from the roast as it is carved. Mix juices with the barbecue sauce before tossing with the sliced meat.
This succulent roast is easy-to-make and can be part of your healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.