MI, that is what I figured he ment but I am not sure .
MI, if I remember right you we thinking about building a grill or smoker .
Did you ever bust a move on it ?
Hey there phit. I was in the process of getting everything together. Buuuuuuuut I seen a Big Green Egg and fell in love. So I bought a large. Best $1100 (including eggsessories) I have ever spent. It is amazing.
I think beef is easier to cook than pork. Beef tastes good raw, although I don't eat it that way. And, beef lard is delicious by itself. With modern digital probe thermometers, there is no reaosn for any beef to be undercooked or overcooked. And, I have read that the best way to cook a 50 pound round is to roast it at 500 degrees for a while, shut off the heat, put in the probes, then let it sit in the cooker until interior temperature get to your target. Usually a couple of hours. I'd skip the rub and salt and pepper the hell out of it. And, do like the pros do and cook the whole thing rare and have a pan of simmering au jus to dunk the slice in for a medium rare, medium, or medium well preference.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)
I had to look up steamship round and that is one big hunk of beef that you are going to tackle there buddy .
I know beef is way harder than pork to cook, have you cooked them before ?
I most certainly have. I picked it up today and total weight was a tad over 55lbs. Ill take pics of the cook. I find both are easy to cook in my opinion. Just set it and check it every so often. Already have the au jus ready.