Did a search on rump roast, but didn't see where anyone took them to the pulling, or soft slicing stage like brisket. I was going to buy a decent sized brisky, but they were sold out so I picked up a couple of 3-4 pound rump roasts to experiment with. I like my brisket almost at the falling apart stage rather than with some "chew" so want the RR to come out the same way
I will take them to around 175-180, foil them with some apple juice or beef broth and go to at least 190° then start probing at 5° intervals until the "warm butter" stage, then rest in a cooler for an hour or so before slicing
Has anyone done this rump roast? If you have, please post up your experiences
I will take them to around 175-180, foil them with some apple juice or beef broth and go to at least 190° then start probing at 5° intervals until the "warm butter" stage, then rest in a cooler for an hour or so before slicing
Has anyone done this rump roast? If you have, please post up your experiences