Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to a smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the tomatoes over direct heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
Brush the cooking grates clean. Drain and add the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the tomatoes over medium-low heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
Brush the cooking grates clean. Drain and add the wood chips to the charcoal, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the tomatoes over medium-low heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
Brush the cooking grates clean. Cook the tomatoes over medium-low heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over medium-low heat, with the lid closed, until the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
Meanwhile, peel, core, seed, and roughly chop the tomatoes. In a medium saucepan over medium-low heat, warm the vegetable oil. Add the onion, cumin seed, coriander, cayenne, and the reserved 1 teaspoon rub and cook until the onion is tender, about 8 minutes, stirring frequently. Add the tomatoes, vinegar, sugar, and raisins and bring to a simmer. Cook, uncovered, at a gentle but steady simmer until thickened, about 25 minutes, stirring occasionally. Season with the salt and pepper. Let cool to room temperature.
