When settling in the New World, cooking a beef roast over an open fire, hand-turned on a spit, was a relatively easy way to feed the whole family. Now, with modern kettle style barbecues and ready-made charcoal it’s a snap. If you do not have a rotisserie for your grill, this method of barbecuing is just as good and better than the electric rotisserie because you can smoke the roast as you’re cooking it if you’d like. We used our new Barbecue of the Americas seasoning at a rate of about 1 teaspoon per pound, but we’ve also listed the spices so you can do it yourself if you can’t wait for your spice order to arrive. The seasoning recipe makes about 1/3 Cup, so store the extra in a jar for next time.

You will need to shake or spoon about 1 teaspoon per pound of BARBECUE of the AMERICAS seasoning on your beef roast. Moisten the roast to help the spices stick and rub the spices into the roast with your hand. Let stand for at least 20 minutes but it is best if you can let it sit overnight. Our secret ingredient for moistening anything when we are doing a “dry style” rub is kosher dill pickle juice - sprinkle on 1-2 TB. before seasoning for extra great flavor. 1-2 TB. mixed into barbecue sauce is also wonderful.
You will be cooking with indirect heat on the grill. Pile up and light about 25 coals on each side of the kettle. Get them gray and just starting to glow. It will take about 25 minutes. If you are using gas, you will want to light half of your burners. The goal is to have the inside of the kettle at 300-350° and maintain that temperature during cooking. It is best if you have an oven thermometer to monitor the inside temperature of the kettle and a meat thermometer for the roast. You can line the cooking area with tin foil to catch grease but do not block any air holes. Place the roast on the center of the rack between the coals. You will need to cook the roast for about 20-25 minutes per pound. If you have a large roast, you will need to add coals every hour or when the temperature inside the grill starts to drop. We like to heat up the coals in a separate mini-grill and add them hot. If you don’t have another place to heat them, add two or three coals to each side every 1/2 hour. Keep the bottom vents open and control the temperature with the top vents. Close the vents to cool the fire, open the vents to heat it up. We’ve made this roast on three different grills and none worked exactly the same. You need to make adjustments along the way.  Adding some smoky flavor to the roast is nice. Soak some hardwood chips in water for at least an hour. Drain and make two packets of wood chips by wrapping about 1/2 cup of chips in tin foil. Poke holes in the tops of the packets with a fork and place directly on the coals about halfway through cooking.
Remember that the roast needs to “rest” prior to carving for about 20 minutes. It will continue to cook during that time so pull it off the grill when it is within 5 degrees of your desired inside temperature. We like our beef on the rare side, so we pull it at 115° and let it rest to 120°.