BBQ Rotisserie Top Sirloin Roast

Method

1. Combine all ingredients except roast in large sealable freezer bag.
2. Pierce roast all over with a fork. Add roast to bag. Refrigerate maximum 4 hours.
3. Reserve marinade. Heat marinade to medium heat. Bring to a boil. Stir occasionally until marinade reduces to a barbecue sauce consistency.
4. Place drip pan with ½ inch (1 cm) water on top of grill.
5. Turn burners to medium-high heat. Preheat barbecue to 400°F (200°C).
6. Insert spit rod lengthwise through centre of roast; secure with holding forks.
7. Insert meat thermometer into middle of roast avoiding spit rod.
8. Reduce heat to medium heat, 300°F (150°C), after the first 20 minutes once the exterior of the roast has developed a browned crust.
9. Baste roast with barbecue sauce every 30 minutes.
10. Cook at a constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
11. Remove from heat five degrees before desired doneness. (Roast will continue to cook once removed from the spit)
12. Remove roast to cutting board. Cover with foil. Let stand for 10 to 15 minutes.
13. Carve into thin slices to serve.