Instead of banking the coals on one end of the grill and cooking on the other end, I put a pan of water in the middle and bank the coals around the pan. Steam cooked over the water allows the meat to absorb the smoke, remain moist, and prevents burning the meat over direct heat. When I want to sear the meat with sauce I just move it onto the grill over the coals. I also baste often with apple juice. This method is also great for cooking chicken, hot wings, or any other type of meat that may have a tendency to burn on the outside before the inside has a chance to get done.
