Ok Guys- Give me some ideas on how I should prepare this roast. I have a grill that I can use as a smoker. Its a 4# roast. I plan on cooking it on Sunday when the high Temp will be 8. Freekin Wisconsin weather.
Yeah, looks like a trade name for a bottom sirloin cut. I'm with Mr Chicken, I'd grill it Med rare - first on the coals (for a nice crust), then throw a bunch of fresh rosemary sprigs on the coals, move the meat off and finish indirect with the lid on. Good luck - can we see pictures?