Originally Posted by fantomlord
Marinate in a mix OG EVOO, salt, pepper, garlic and rosemary. Cook indirect to ~125 or so, then get your coals as hot as you possibly can, and reverse sear.
I pretty much do this, but I don't sear at all. I use fresh rosemary and garlic, and throw it in the food processor to get a really loose paste. Rub it all around, and throw it in a ziplock. Marinade time of about 8 hours seems ideal. After that, the garlic gets super strong. Under 4 hours, and there's not much flavor.