The night before cooking, season the roast liberally with salt & pepper. Put the roast in an oven bag & pour the marinade over the meat. Seal it up tightly & marinate the roast overnight.

Remove the roast from the refrigerator at least two hours before putting on the grill.

Heat your grill to a temperature of 200 degrees. You will need to keep adding charcoals thru-out the grilling process to keep the temperature of the grill consistent.

Remove roast from the oven bag. Save the marinade and pour it into a 13x9" pan. Add 2 packets of Au Jus seasoning mix and one quart water. The pan & drippings will be used to baste the roast, add humidity and catch the drippings for gravy later.

Place the pan on the grill. Place a wire grate over top of a 13x9 pan and put the roast on top. *Insert a meat thermometer. Close the grill.

Baste the roast every 30-45 minutes with the Au Jus drippings.

After 2 ½ hours carefully put the roast and the juice and the roast in an oven bag. Put the roast and bag in the pan and put it back on the grill/smoker.

When the roast hits an internal temperature of 140 degrees - about another 2 ½ hours, remove it from the smoker. Remove the roast from the oven bag place on a cutting board and wrap loosely with foil. Allow to rest for 20-30 minutes prior to slicing.