Soak wood chips for at least one hour. Trim fat from meat. Place meat in resealable bag in a shallow dish.
Combine in a small bowl: brown sugar, orange peel, coriander, paprika, salt, ginger, and pepper.
- 2 tablespoons Brown Sugar
- 1 teaspoon Orange Peel (finely shredded)
- 1 teaspoon Ground Coriander
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Sprinkle mixture evenly over all sides of meat, rub in with fingers.
Cover and let sit at room temperature for 30 minutes or in refrigerator for 2 to 4 hours.
Drain wood chips. Arrange medium coals around a drip pan.
Sprinkle half of the wood chips over the coals.
Place meat on rack above drip pan on medium-high heat and grill until internal temperature is 155°F.
Add remaining wood chips halfway through grilling.
Remove from heat, cover with foil and let stand for 15 minutes. The internal temperature should be 160°F.