Just did a roast last Sunday that really turned out good. Injected it the day before with a marinade I whomped up, then patted it dry and coated it with garlic-flavored oil and ground pepper before putting it into a 250 degree pit. It was 135 on the Polder after about two and a half hours, and it sure was deelicious when I tied into it. The roast was about five pounds at start, right now there ain't any left, 'cause I sliced up the remnant and brought it into work. Damn near got trampled in the stampede towards the plate. Folks are already saying "you'll _have_ to make some of this for the departmental picnic". At this rate, I'm gonna have to get a bigger pit real soon.

Puree ingredients and pour into a container, cover and let sit overnight. Strain mixture if you're gonna inject it. Hmm, I wonder if what was left in the strainer would be a good base for a rub?