Pat the roast dry, then drizzle it with oil and season with salt and pepper. Preheat the barbecue to high, and when it’s good and hot (the dial will register around 600 degrees) throw it on, sear it on all sides, then turn off one side – the side the meat is on – and leave the other one on. Throw some soaked wood chips in if you like, and close the lid. Cook for about an hour, until a meat thermometer registers 130ºF. Place on a cutting board, wrap loosely with foil and let rest for 20 minutes before slicing thin - it will go up five degrees or so as it rests. Slice thinly to serve.