Would work just as well with beef. I buy an entire ribeye roll, its about 18 to 20 inches in length. Cost about 80 bucks. I cut half of it into steaks and the rest into 3 roasts. You take the ribeye roast and rub it with olive oil, then kosher salt, pepper, and garlic powder. No other spices. Then you do not wrap it in foil. But you do the indirect grilling. In the pork case I had to add new coals once, in the beef case it depends on how done you want it. If you want it medium rare then one charcoal run is all you need and again slow and low. The olive oil will give it a good crisp but not burnt outside. You want it pull apart then a charcoal change might be in order. What kinsof beef you talking and I can get more specific. If you are talking brisket, the do the same method as the pork.