Roasted sweet red pepper halves, fresh basil leaves and balsamic vinaigrette, optional
In a small bowl, combine the garlic, oil, basil, salt, oregano, rosemary and pepper. Open roast; place fat side down so it lies flat. Spread garlic mixture evenly over meat. Close roast; tie several times with kitchen string. Cover and refrigerate overnight.
Prepare grill for indirect heat, using a drip pan with 1 in. of water. Add 1 cup of soaked wood chips to grill if desired. Grill roast, covered, over medium-low heat for 2 hours, adding remaining wood chips after 1 hour.
Wrap roast in a double thickness of aluminum foil. Return to grill over indirect medium heat. Cover and grill for 1 to 1-1/2 hours or until meat is tender.
Carefully open foil to let steam escape. When cool enough to handle, shred meat. Serve on rolls with roasted peppers, basil and vinaigrette if desired.