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Smoking a Rump Roast
Posted on 5/25/14 at 10:33 pm
Posted on 5/25/14 at 10:33 pm
Has anyone done this? I went to buy a brisket but they were all sold out and this was the best cut of meat left. I was thinking of smoking it and shredding it to make sandwiches.
5
Posted on 5/25/14 at 10:38 pm to sms151t
Rump will probably be dry. Gonna have to inject it a bunch and wrap it.
Posted on 5/25/14 at 10:40 pm to fatboydave
Even if basting it every 1 hour and putting on highest rack away from heat?
Or should I leave it wrapped and only open it up for last 2 hours to get smoke taste?
Or should I leave it wrapped and only open it up for last 2 hours to get smoke taste?
Posted on 5/25/14 at 10:51 pm to sms151t
Meat takes smoke when it's cold. From the fridge, season the outside. Put it on the smoke with a pan of warm water for 2 hours at 225F. Pull it, then wrap it, or put into a covered bbq pan. Finish the cook in a slow (200f) oven, or on the pit. No peeking. When done cooking, unwrap and let it rest for 20 minutes or so.
As others have said, it's not the best bbq cut. It won't be bad, its just lean. Enjoy.
As others have said, it's not the best bbq cut. It won't be bad, its just lean. Enjoy.
Posted on 5/25/14 at 10:54 pm to Btrtigerfan
How long should I put it bak on for after letting it smoke for 2 hours then wrapping?
I am going to use my gas grill I think
Will only light one side of the burners and place the roast on highest racks in a pan, to hope catch juices.
Was going to also put fat side up like I do a brisket.
I am going to use my gas grill I think
Will only light one side of the burners and place the roast on highest racks in a pan, to hope catch juices.
Was going to also put fat side up like I do a brisket.
Posted on 5/25/14 at 11:04 pm to sms151t
I have never smoked one of these, I'm just shooting from the hip. I would say cook it 40-50 minutes per pound only if you can keep the grill around 220-225. The water pan will help keep it stable. Any hotter than that, it will cook much faster rendering it dry. Let us know how it comes out.
Posted on 5/25/14 at 11:12 pm to Btrtigerfan
I will I am just hoping i don kill it. I may just shred it after cooking it. I was thinking 5 hour cook time, but now may slow it down to 3 hour
Posted on 5/25/14 at 11:21 pm to sms151t
Rump is going to be a disaster unless you smoke it very low(200/225) for 2 hours, then crank up the heat and pull it at 125 for rare sliced roast beef. The only beef other than brisket I routinely smoke is chuck because of the fat content... and even then, it can end up dry. Shredded rump isn't a good idea--nowhere near enough fat and connective tissue.
Posted on 5/25/14 at 11:49 pm to OldHickory
Well I will do my best, hope it works
Posted on 5/26/14 at 12:00 am to sms151t
quote:
Well I will do my best, hope it works
In this great, ongoing culinary journey, that's all any of us are doing. Keep us posted. There's always something to learn.
Posted on 5/26/14 at 12:56 am to OldHickory
quote:
Well I will do my best, hope it works
Good luck. Please give us a report on the journey. Low and slow is my suggestion with a lot of injection
Posted on 5/26/14 at 1:51 am to sms151t
quote:Some of the store's shelves today resembled those anticipating a hurricane.
they were all sold out and this was the best cut of meat left
I was shut out on chicken wings and livers at two different stores, and the meat counter at Albertson's was completely void of any beef steaks...only tumbleweeds blowing through. I had to raid my freezer.
Posted on 5/26/14 at 2:41 am to sms151t
If you cook it low and slow, you should be able to shred it wirth a decent result. Rump roast in the oven low and slow with liquid eventually gets tender.
You might consider smoking it on low long enough to get the flavor you want and then transferring it to a foil container with seasoned beef broth, covered, until tender enough to "pull" it. Serve it as sort of a smoked French dip.
You might consider smoking it on low long enough to get the flavor you want and then transferring it to a foil container with seasoned beef broth, covered, until tender enough to "pull" it. Serve it as sort of a smoked French dip.
Posted on 5/26/14 at 8:05 am to Gris Gris
Should have gotten a Boston butt!
Posted on 5/26/14 at 8:14 am to OldHickory
quote:
Shredded rump isn't a good idea--nowhere near enough fat and connective tissue.
Posted on 5/26/14 at 9:41 am to sms151t
quote:
Smoking a Rump RoastHow long should I put it bak on for after letting it smoke for 2 hours then wrapping? I am going to use my gas grill I think
I try to not say things like this, but dammit man, a rump roast on a gas grill? I would just high heat it and cook it to a med rare temp and slice and serve.
Posted on 5/26/14 at 10:00 am to sms151t
I would make shish-ka-bobs out of it. Cut it up into 1 1/2 in cubes and marinate in Italian dressing. Do the same for veges of your choice. Double skewer the meat and grill. Again do the same for veges but do not cook as long as meat.
Posted on 5/26/14 at 10:17 am to chity
I've had 6# sirloin tip roast on for about two hours now. Set for 220 and 1 1/2 hrs per LB.
I'm using an Auber WS 1204 duel probe controller to control the temp in a Masterbuilt 30 Electric smoker. This is new to me (the auber)but it seems to be working quite well.
I'll take the I.T to 130 and then wrap in tin foil and put back in the smoker. The Auber is programmed to hold the temp at 130 until I'm ready to slice it.
Prayers welcome!
I'm using an Auber WS 1204 duel probe controller to control the temp in a Masterbuilt 30 Electric smoker. This is new to me (the auber)but it seems to be working quite well.
I'll take the I.T to 130 and then wrap in tin foil and put back in the smoker. The Auber is programmed to hold the temp at 130 until I'm ready to slice it.
Prayers welcome!
Posted on 5/26/14 at 12:06 pm to Themole
The outside is a nice sear and have had it on since 900
I'm taking off in 30 and moving to slow cooker will wrap in foil.
Have basted with beef broth every 40 minutes after initial 2 hour leave alone period. Smells good looks decent.
I'm taking off in 30 and moving to slow cooker will wrap in foil.
Have basted with beef broth every 40 minutes after initial 2 hour leave alone period. Smells good looks decent.
Posted on 5/26/14 at 3:50 pm to sms151t
If I let it rest 30 minutes should that let give juices and etc to settle and easier for shredding
Just asking
Just asking
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