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In a small mixing bowl, combine all ingredients except meat. Place
meat in a large plastic bag set in a shallow dish. Pour marinade
over meat. Close bag. Turn several times. Marinate in refrigerator
2 to 24 hours, turning occasionally.
Remove meat from bag. Discard marinade. Insert a meat
thermometer into the thickest part of the roast. (Or use an instant-
read thermometer to start checking the roast after 1 hour of
grilling.)
In a covered grill, arrange preheated coals around drip pan (or
follow manufacturer's directions for cooking over indirect heat on
your gas grill.) Test for medium-low heat above pan. Place meat
on grill rack over drip pan. Cover and grill for 1-1/2 to 2-1/4
hours or until meat thermometer registers 155 degree F. Remove
roast and cover with foil. Let stand 15 minutes before carving. (The
internal temperature of the meat should rise 5 degrees F upon
standing, to 160 degree F.)
Remove strings and slice meat to serve.
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