Combine the meat and all the fluids in a plastic bag and seal it.  Place in the refrigerator and allow to marinade for 6 to 12 hours.  You need a Weber grill to do this right.  Start your fire.  When your coals are burning well, use a stick to push them to one side of the grill.  Put your meat on the other side.  You do not want the meat directly over the coals.  Replace the lid of the grill (this is why you need a Weber:  the lid fits tight and the temperature inside gets to more than 500 degrees).  Allow the meat to cook for about 45 minutes, turning every 15 minutes or so.  

Our comments:  This method of cooking using indirect heat has one huge advantage:  the meat cooks more slowly.  It is hard to tell when a large piece of meat is done.  By cooking more slowly, the impact of slightly undercooking or overcooking is minimized.  You can miss by 5 minutes either way without wrecking the meat.  Overcook a beef tender and you deserve the worst that society can dish out.