this is my first post on ANY forum - but being a huge BBQ nut up here in Chicagoland, I know someone out there might give me a few tips. Been grilling for 20 years, but am trying my first biggie - a 3.5 pound chuck roast, rather on the lean side, now just marinating in some beer and pepper, a little pickle juice, and plenty of herbs. Would like to try searing first, and a tinfoil roasting pan to place in later, cover with vidalias and potatoes, and cook on indirect heat on my 22.5" Weber kettle, all under foil and kettle cover. By the way, the kettle, after almost 30 years itself, is still standing strong. Rain or snow! But seriously, any tips on cooking? Turn or no? 2 hours or less? And would anyone suggest a great rub?