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i slow cook all kinds of big cuts on a gas grill with great results, loins roasts ect...

i put the meat on one side of the grill. turn the heat on its lowest setting on the oppisite side. no heat directly under the meat. if your wanting a smoked flavor, use pellets or the chips available at the store and soak them in water 30 min and wrap in a couple layers of foil. poke a hole in the foil with a pen and place over the fire. do this 2-3 times after each burn out for the first hour. then slow cook basting with beef broth to keep from getting the out side tough. and after the first two hours you can wrap in foil to to seal in some juice and flavor. or before cooking make a foil pan to hold juice. this will make it moister.

dont add sauce untill after you smoke the cut if you are. i add mine to it about 45-1hr before removing it so the sauce glazes and doesnt cook.
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