Instructions: Soak mesquite wood chips in water for 1-24 hours. Drain well. Combine brown
sugar and next 6 ingredients in a large zip-top heavy duty plastic bag.

Add
roast; seal bag and marinate in refrigerator 8 hours, turning bag occasionally. Remove roast from bag, reserving marinade. Sprinkle sesame seeds over roast and set aside.

Prepare charcoal fire in meat smoker; let burn 15-20 minutes. Place mesquite chips on top of coals. Place water pan in smoker; add reserved marinade. Add hot tap water to fill pan. Coat grill rack with cooking spray; place rack in smoker.

Place roast on rack; insert meat thermometer into thickest portion of roast. Cover with smoke lid, and cook for 2 hours and 10 minutes, or until meat thermometer registers 140 F. for rare. Remove roast from smoker; place
on a platter, and let stand 10 minutes. Cut into thin slices.

Yield: 12 (3 ounce) servings.

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