准备

季节：

• In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 tsp. each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

• 准备气体烧烤炉以用中火直接烧烤。烤烤，直到四面都变成褐色，每侧4至6分钟。简要冷却，然后将烤肉与Butcher麻线的几个循环绑起来。将烤肉放入8夸脱的重型锅中。

烩：

• 准备烤架以进行间接烧烤。在一个小碗中，用波旁威士忌，芥末和糖蜜搅拌1/2杯鸡汤，然后将混合物倒在肉上。将洋葱和大蒜撒在肉上；如果有些人掉下来，那很好。将锅放在凉爽区域上的烤架上。盖住锅，关闭烤架盖，煮1小时。
• 揭开锅，然后将烤肉翻过来，使洋葱现在在底部。检查锅中的液体水平，并根据需要添加肉汤，直到锅中大约有一英寸的液体。继续煮熟，锅露，烤盖关闭，持续1小时，搅拌洋葱，每20分钟检查液体水平，并根据需要添加肉汤以保持约一英寸的液体。
• Replace the lid on the pot and continue to cook the meat until fork-tender, about 1 hour more, checking after 30 minutes and adding more broth as needed to maintain 1 inch of liquid. Move the meat to a tray and pat dry. Pour the onions and juices into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. Keep warm.

Glaze

• Prepare the grill for direct grilling over medium heat. In a food processor, purée 1/4 cup of the onion mixture with the mustard and rosemary. Brush about half of the glaze on one side of the meat and put the meat on the grill, glaze side down. Brush the top of the roast with the remaining glaze. When the glaze turns brown on the bottom, after 2 to 3 minutes, flip and brown the other side, an additional 2 to 3 minutes. To serve, remove the string and slice the meat into 1/2-inch-thick slices. Ladle the onion mixture over the meat and serve.

提前提示

You can make this dish through the braising step the day before serving. Just cool and wrap the meat and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the meat the day before you braise.

To use a charcoal grill:要烤牛肉，请使用中等火：使用烟囱起动器或电动起动器点燃约5夸脱的木炭（80至100块木炭）。当木炭燃烧得很好时，将其散布在木炭炉子的表面上，并将烹饪炉排放在适当的位置。让木炭燃烧，直到涂有灰灰。要测试温度，请握住烹饪炉排上方约2英寸的手；当您可以将手握住3到4秒（中等热的火）时，您就可以烤牛肉了。

After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you’ll need to add lit coals.

To glaze the beef, build a second medium-heat fire just as you did in the searing step. Continue with the glazing, as directed in the recipe.