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Step 1:
Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (about 25-30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquets may be added when necessary. Check cooking temperature*.
Step 2:
Remove beef from refrigerator. Season, as desired. Place beef on cooking grid directly over drip pan.
Step 3:
Cover with grill lid and grill over medium heat for time indicated in chart or until thickest part of roast reaches internal temperature as specified. Turning is usually not necessary. Add 3 to 4 additional briquets to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 to 15 minutes. (Temperature will continue to rise about 5° to 10°F to reach desired doneness and roast will be easier to carve.)
*To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.
Return to Main Grilling Page —>
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