Beer-Marinated Rump Roast recipe

Ingredients:
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1
clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon
salt
1/4 teaspoon pepper
1 (12 ounce) can beer or nonalcoholic beer (1
can or
bottle)
3 1/2 pounds beef rolled rump roast (3 1/2 to 4
pounds)
2 cups hickory wood chips

Procedures:
Heat oil in 1-quart saucepan
over medium-high heat. Cook onion and garlic
in oil, stirring frequently,
until onion is tender; remove from heat. Stir
in chili sauce, salt,
pepper and beer. Place beef in shallow nonmetal dish
or heavy-duty
resealable plastic bag. Pour beer mixture over beef; turn
beef to coat
with marinade. Cover dish or seal bag and refrigerate,
turning beef
occasionally, at least 8 hours but no longer than 24 hours.

Cover
wood chips with water; soak 30 minutes. Brush grill rack with
vegetable
oil. Heat coals or gas grill for indirect heat. Remove beef
from
marinade; reserve marinade. Insert spit rod lengthwise through
center of
beef; hold firmly in place with adjustable holding forks.
Insert barbecue
meat thermometer so tip is near center of beef but not
touching spit rod.
Drain wood chips. Allow about
1/2 cup wood chips
to medium-low coals or rock.

Cover and grill beef on rotisserie over
drip pan and 4 inches from
medium-low heat about 2 hours for medium
doneness (160º on meat
thermometer), brushing occasionally with marinade
and adding 1/2 cup wood
chips to coals or rock every 30 minutes. Remove
spit rod, holding forks
and thermometer. Discard any remaining marinade.


Cover beef with aluminum foil and let stand 15 minutes before
slicing.