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well i did it whole, slow cooking over indirect heat, using charcoal and applewood , the whole time injecting it with my marinade of garlic and herb, orange juice, red wine, worchester, and assorted seasonings, after about 2 and a half hours i put it in an alluminum pan to collect the juices...

i love my trout smoked....

ok heres my problem, i recently bought a new charcoal grill and have been cooking out on wednesdays, so today i bought a 20 pound top round beef roast to try and cook on my new grill.... any suggestions......any marinades,? will i need to put it in some sort of alluminum pan so it doesnt dry...