Trim all the fat and membrane, and rub generously. It's better if you let it marinate in the rub overnight. Place on a rack over a shallow pan containing 1/4" of water to keep the first drippings from burning.
Place in the grill pre-heated to 350° and cook for about 45 minutes or until the center reaches 155°. Take it out and let it sit for 10-12 minutes while you deglaze the pan with water or wine and correct the seasonings. This is great gravy. Slice thinly across the grain. If you didn't over cook it, it will be melt-in-your-mouth tender and superbly moist.
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