Expert: BBQ Woman - 8/4/2008

Question
I will be cooking a 70lb or so steamship round (hind qtr) on a spit over charcoal shortly.  I've done about 20 125lb pigs this way over the years, but this will be the first pc. of beef.  What do I need to know on this one.  Temp., time per lb. etc.  Should I wrap it in foil in the beginning and then remove it?  Any inside info would be appreciated.

Answer
Hi Mark,
I would have the butcher cut out the tougher shank and heel portions.
The hindquarter has the sirloin and leaner meats so the best way to cook it is exactly how you plan to do it. On a spit maintaining a 300 degree temperature. I would put a tin of water in the grill somewhere to keep the beef moist but personally I wouldn't wrap it in foil.
Just like pork secure it to the spit and use a thermometer to test for an internal temperature of 140 degrees (it will raise to 145 medium rare when you remove it from the grill and allow it to sit about 15 minutes).
The biggest mistake people make when cooking a hindquarter is letting it get too done. The more done it is the tougher it will get.
For those who like well done meats there will be some on the sides and for the rest who like tender meat the center will be fantastic.
I would wet mop it every so often with a non sugar based mop or some people even use beef broth as the wet mop to keep it moist. Using a sugar based mop just caramelizes and is prone to burn. If you want a sugar based mop use it for your finishing right before you remove it from the grill.
My grill chart says for 70 pounds at 300 degrees it will take about 8 hours. However, I tend to see beef getting done faster depending on its thickness and how you have it laid out over the spit as well as how far from the heat source you have it and other factors.
I would say to start checking it 5 hours in and if you feel its getting done too fast begin to lower the heat but keep monitoring it all the same.
Unlike pork, beef isn't so forgiving so as you see it edge twords 140 get ready to remove it.
The other important thing to remember with beef is to try to cut as much of it as possible against the grain to ensure tenderness of this lean cut of beef.
I hope I was able to help you feel free to ask me more questions.
Happy Grilling!
Regards,
Misty