5 lb Boneless top sirloin roast
salt and pepper
Remove roast from oven at least 1 hour ahead of time and leave on counter
Start BBQ 10 minutes beforehand and put all burners on so that it reaches 400 degrees
Truss the roast to ensure it does not flop about. Then skewer the roast on your rotisserie stick.
Put the spit on the rotisserie, and cook with the lid closed. The best way to determine if the roast is done is to check the temperature . You want the thickest part to register of 115F for rare, 120 for medium-rare, Start checking the temperature every half hour before you expect the roast to be done, and check every 10-15 minutes thereafter, depending on how close you’re getting to done. I would assume about 15 minutes a pound of cooking time, up to about eight pounds. A five pound roast is done in about an hour and 20 minutes; start checking the temperature after 45 minutes
Remove the spit from the grill, remove the roast from the spit, and remove the trussing twine from the roast. Cover the roast with foil, and let rest for 30 minutes and serve.