I have cooked many before but not this size and it is very important that I nail this as I am trying a new idea of sunday afternoon baron of beef at my restaurant. I have my rub that I always use but I need to confirm temp and time for cooking as I need it to be ready at an exact time. Plus any ideas on upgrading my au jus would be appreciated. I dont really want to cut this 30 pound3er in half unless absolutely necessary. I have at max 14 hours cook time in a reg oven no rotisserie.