Chop all spices.

Combine all spices and juices and juice in a gallon-sized zip lock bag and mix together.

Trim your meat.

Add the meat to the bag of spices and zip the bag shut.

Mix the spices into the meat by poorly attempting a juggling act. Understand you are not a clown. Pretend you didn't drop the bag, hope no one saw you, and set in the fridge over night.

Bring to room temperature prior to grilling.

Deny dropping the bag on the floor/ground to your wife, promptly change the subject, take a swig of rum, mutter a few lines from your favorite pirate movie while squinting with one eye and acting like you have a peg leg as you make your way to the grill.

Sprinkle the roast generously on both sides with salt and freshly ground pepper and let stand for at least 30 minutes by up to 2 hours.

IF USING GAS GRILL: wrap wood chips in foil; pierce all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

IF USING CHARCOAL GRILL: sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spit on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to a platter.

Let stand 10 minutes.

Thinly slice roast across the grain and serve.