I'm a big fan of slow cooking most things on the grill. The exceptions are burgers, thin steaks and most seafood. The following method will work for roasts (chuck, round, etc.), steaks at least 1 1/2 inches thick, briskets or any other thick cut of beef.
Preparation:
1. The night before, dry brine the meat. Sprinkle a fair amount of kosher salt on the top, bottom and sides of the meat. If you need a measurement, maybe a tablespoon per pound. I just salt it like I'm salting something I'm going to eat. Put on a plate, cover with plastic wrap, and refrigerate overnight.
2. About an hour before grilling, season and oil the meat. Seasoning is at your discretion. Sometimes I use a blend like my Southwestern blend. Sometimes I just use black pepper. For oil, I like to spray extra virgin olive oil from a pump sprayer. Put back in the fridge uncovered.
Cooking:
1. Preheat grill to 225 degrees for indirect cooking. Anywhere from 225-250 is ok. Optionally, add wood for smoking. I always like mesquite or something milder like apple. You don't need a lot. It's best not to overpower the flavor with too much smoke.
2. Cook on indirect heat until meat reaches 110-115.
3. Remove meat from the grill and crank up the heat. When the grill gets hot, put the meat back on for 5-10 minutes per side to sear. It's usually best to leave the grill open for that.
4. Use a good instant read thermometer to check for doneness. 135 is a good target for a nice medium-rare. The outside will be a little more well done.
