Instructions

• Using a spice mill or mortar and pestle, pulverize the peppercorns with the mustard seed. Place in a small bowl and combine with the remaining rub ingredients.
• Use several long pieces of butcher's twine to tie the roast both crosswise and lengthwise. Season with the rub. Wrap in plastic wrap and place on a plate. Refrigerate for 12 to 24 hours.
• Allow the roast to stand at room temperature for 45 minutes before grilling. Season with the salt.
• In a medium bowl whisk the mop ingredients.
• Follow the grill’s instructions for using the rotisserie, and prepare the grill for direct cooking over low heat (250° to 350°F).
  Prepare the grill for rotisserie cooking over low heat (250°F).
• Center the roast on the rotisserie spit and secure it in place. Rotate the roast over direct low heat, with the lid closed, until the internal temperature reaches 175°F, 3½ to 4 hours, or 30 minutes per pound. After the first hour, if the roast starts looking too brown, finish grilling over indirect low heat. After the first hour, baste the roast generously with the mop every 20 minutes. Remove from the rotisserie, loosely cover with foil, and let rest for about 20 minutes before slicing (the internal temperature will rise a few degrees during this time). Serve warm.
  Center the roast on the rotisserie spit and secure it in place. Rotate the roast over low heat, with the lid closed, until the internal temperature reaches 175°F, 3½ to 4 hours, or 30 minutes per pound. After the first hour, if the roast starts looking too brown, finish grilling over low heat. After the first hour, baste the roast generously with the mop every 20 minutes. Remove from the rotisserie, loosely cover with foil, and let rest for about 20 minutes before slicing (the internal temperature will rise a few degrees during this time). Serve warm.