| 1 |
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. |
| 2 |
In a small saucepan, combine honey and chile pepper. Cook and stir over low heat until heated through. Remove from heat. Stir in oil. Brush some of the mixture over the roast. Sprinkle roast with 1 teaspoon salt and 1 teaspoon ground black pepper. |
| 3 |
In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the drip pan. Sprinkle wood chips over coals. Pour 1 inch of water into the drip pan. Place roast on grill rack over the drip pan. Cover and grill for 35 to 45 minutes or until an instant-read thermometer inserted near the center of the roast registers 135 F, brushing with honey mixture occasionally during the first 20 minutes of grilling. Discard any remaining honey mixture. |
| 4 |
Remove roast from grill. Cover; let stand for 15 minutes before slicing. (The temperature of the meat will rise 10 F. during standing.) |
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