I would have put that chunk of meat on the rotissarie on the Weber, with two piles of briquettes on each side, with about a 50/50 mix of apple and hickory wood for smoke at the beginning, wood soaked in grape juice, or, sangria, and a glaze made of equal parts pure maple syrup, honey and Cholula, with a sprinkle of black pepper over the glaze. In a separate grill, I'd ready more charcoal as required, until the meat thermometer said about 150-gain will take care of the last 10 degrees, as the meat rests on the platter, while I run the neighbors off the property, and look for my carving knife.
Oven, my ass.
Best,
Ted
