Just a random thought... Could you do a caveman sear on it then foil and roast in a preheated rock lined shallow pit?? Won't be real smoky but would have a nice sear/crust??
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO
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