A four to five pound boned rolled roast can be cooked as follows:

Secure roast on a green wood spit and wrap with two layers of Reynolds Wrap. Press ends of wrap firmly against spit to seal. (Wrap exposed parts of spit with wrap to insulate it from fire.) Turn occasionally and cook twenty to twenty-five minutes per pound over hot coals. Arrange the spit so that the roast is not over six to eight inches from the glowing coals. Unwrap carefully if you want to save the juice. The flavor of meat cooked in this fashion is far superior to that of meat cooked without the wrap since all of the juices are sealed in completely. A large portion of meat such as the above or larger can be exposed to an intense heat without burning if it is turned occasionally.