Score the fat layer on top of the roast in a diamond pattern to help the seasoning penetrate. Season roast by generously brushing it with your favorite mustard – we used a country style coarse grained mustard, but any will do. Season roast with a heavy sprinkle of your favorite BBQ rub (we used Jake’s Grillin’ Coffee Rub for Pork). Let roast rest 1 hour at room temperature before grilling if possible. Preheat grill to 300F, keeping the outer burners on but the middle burner off. Set the roast, fat side up, onto grill over the middle section (over the burner that’s off), close grill and cook until instant read thermometer or probe reads 130F (check after 30 minutes to gauge cooking time). When it hits 130, grill over direct heat brown on all sides, removing from the grill when the internal temp is 138-140F. Rest 10 minutes (temp will rise to 145-148F which is perfectly cooked and juicy), slice and serve.