I made Spanish and Argentinian food for our world cup party. This was part of the Argentinian spread. Served it with a chimichurri sauce.

Salt and peppered the meat then left it on a fridge rack overnight. Cooked it on a Kamado grill with ceramic plates in for indirect cooking. I have a Fireboard that I use for temp control. Cooked it for about 4 hours at 210 degrees, pulled it when it hit 127.9 degrees. It came off about 5 mins before the game started. Lightly foiled it, then set the Fireboard to crank the temps as high as it would go. Came back at halftime to finish the cook. By then, the grill was at 625 degrees. Too hot to remove the ceramic plates, so I left them in and threw the meat back on for about a minute and a half on each side.

After the first side, opened the grill to flip it and flames shot more than 3 feet up in the air from the fat drippings burning. Took half the hair off one of my arms while flipping it. The smoke billow was so massive I thought I was gonna get the fire dept called on me.