Need advice on a honking hunk of beef

I have a 80lbs IMPS 166B defined hunk of beef I am going to smoke for an office party this Wed. Plan on removing the H bone and some fat cap. Any suggestion on time and temps for this cook.

I was thinking 175 for 4 - 6 hours to set the color and smoke level. Then 250 to 275 till it hits 150 - 160 internal. That might be bit high of a temp don't know never cook anything larger that 23 lbs brisket.

I'm smoking in a Vulcan G 33 Gravity feed if that makes a difference in the equation.

Item No. 166B - Beef Round, Rump and Shank Partially Off, Handle On - This item is as described in Item No. 164 except that the rump is removed by a straight cut which exposes the M. semitendinosus, and a cross section of the ball of the femur. This cut does not sever the medial portion of the M. rectus femoris but may sever the M. vastus lateralis and/or main portion of the M. rectus femoris. The shank and heel meat shall be removed from the shank bone by a straight cut perpendicular to the ventral edge of the round that is posterior to, but no more than 2.0 inches (5.0 cm) from, the stifle joint leaving no more than 4.0 inches (10.0 cm) of the shank bone (tibia) exposed and firmly intact. The exposed shank bone shall be trimmed practically free of lean. This item is commonly referred to as “Baron of Beef”.

I'm think steamship is the entire hind quarter or any other large cut of meat from the hind quarter. Very loose definition.

So I reread all the other post about steamship rounds and got a mixed bag of answers. I really don't care to over cook this piece of meat, but I don't wanna miss the party either. I keep trying to compare to ITS of a brisket and I really think that is wrong since we want a med to med rare IT.

I think I'm going to trim, inject and rub this afternoon and let set out till about 8 this evening. 175* till I leave for work Tuesday. If color looks good I'll at least tent it and bump the temp to 250. Monitor on Cyber Q from work. I will post pics and general comment about the cook after all is said and done.

A few photos for ya'll

In the smoker at 175

Injected with Dave the butchers Brisket inject and boxes of no salt added beef broth.

Joshw said:

round has very little marbling, so it really should be cooked to med rare at the most. This cut of meat, is usually braised, to keep it from drying out. If I were doing it, I would probably pull at 135 to 140.

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That why I injected which I usually don't and I have 2 hotel pans chocked full of water as well the one designed for the smoker. I aint going to dry out on me. And yes my pull temp is 135.

che22879 said:

Did you inject any thing in it? For a piece of beef that big there doesn't seem to be enough rub on it.
(edit)
Never mind, saw you planned on injecting.

Click to expand...

Plan on re-seasoning couple of times.

No worries Bucko added the clarification for everyone!

2 am

Not much color yet but really hasn't seen any temp yet just setting the smoke flavor.

Got dressed for the party to soon. LOL I suspect it be up to temp around 3 - 4 at the latest

24 hour cook completed. Wrapped in BP, large plastic bag, furniture blankets and stuffed in a cooler to rest till 11 tomorrow. Hope it still has some warmth.