smoker to small or meat too big?

Why would they want to smoke it. It is such a big piece of meat that the smoke will only be on the outside surface of the roast. This makes not sense to me. Next thing you know, they will ask you to smoke a whole side of beef!

They want a big show of having the meat carved for there party.

They can still carve it if you cook it indirectly in a grill or over or in a pit. You can even introduce smoke if you prefer.

In the smoker you'll be looking at a 60-120 hr smoke. Seems like a test run would be in order so you can determine roughly what the timing would be. I think you'd hate having a couple hundred people waiting for hours for the meat to finish.

Maybe Todd or someone else with experience in large cuts can offer suggestions.

Like Ribdog and a couple fine cooks said"this is getting in a fight that ain't even worth winning".

I have cooked about a 25 lb turkey in a smokette,just to prove if you were dumb enough,you could force anything.

Most caterers,out in beef country,might get a shoulder clod,or roll,chunk it,and slice some and chop some.

It holds well and eats well.

Just my $0.02

You're not going to be cutting a 60# piece at once are you? If you've never done one, you're really looking at some quality issues (such as being done).

LOOK at the shape of it, can you cut it into two managable pieces.

You can smoke it, similar to a prime rib, the issue will be just as they stated. Smoke will get on the outer portion and won't penetrate far.

And like PR you need to finish this on a high temp to get a great crust, something you'll want for presentation.

Oh and the good eats episode is about cold smoking. If you try to cold smoke this, you'll take longer than even Pags suggested.

Dry fit it in your smoker, does it fit? If not, you have to cut it in two.

Now, smoke it for a number of hours on low temp just to get the smoke flavor, but finish it in a hot oven.

That's a huge piece of meat, you got some work to do.

Thaks for all of yor advice!I've been able to talk them into smaller more managable piecies and still put on a show. They saw on today and had no idea just how big one was let alone how to move a roast that big!

Once again thank you!