Start by removing the steamship round from the packaging.

If needed, use a sharp filet knife to ‘French’ or clean off the the beef around the shank to expose the bone.

Using an electric drill with a hard drill bill, drill a hole through the exposed bone. 
Rub the beef liberally on all sides with a coating of salt.

Let the whole round sit at room temperature for 2 hours.

Meanwhile, start your fire. Since this is a hanging roast, you want a direct heat zone. 
You will control the heat by lowering or raising the beef towards the fire using the hooks and chain.

Ensure the charcoal and wood are holding heat and nice bed of embers is smoldering before adding the beef.

While the grill preheats, rub the whole round with oil and a very liberal coating of your SPG. 
Hang the meat:

Next, thread a stainless steel heavy duty S-hook through the hole you have previously drilled.

Secure a steel chain from atop the grill to hang the beef so that it is at least one foot from the flame when hung. You may need adjust this length up and down throughout this cook.

From there, using two people, carefully hang the beef from the s-hook onto the chain ensuring that the beef is secure.

Place a cast iron skillet under the beef, over the coals.

Add the beef tallow, lemon halves, garlic and onion. Let the beef drip into this pan, stirring often to prevent burning. Add beef stock, if needed to replenish throughout the cook.

Make a basting brush by tying the herbs with kitchen twine to the end of long handled grilling tongs. 
Slice and Serve

As the beef cooks, baste the meat regularly with the drippings using the herb basting brush.

Smoke the meat until it reaches 120 degrees F at the thickest point with an instant read thermometer. 
As the outside cooks and comes to your desired finish temp you can shave off slices to serve. Serve over fresh grilled pita bread with Jerusalem salad spooned over the top.

In a large bowl, toss all of the ingredients together to combine. Season with salt and pepper to taste. Scale the quantity depending on the side of the steamship round to serve with it.