Boneless Rump Roast (new guy question)

Discussion in 'Beef' started by yellowtin, Jul 7, 2007.

  1. yellowtin

    yellowtin Fire Starter

    I am not having much luck smoking brisket. It is usually tough and greasy tasting. I also don't have room for a huge brisket. Does it make any sense to practice on a boneless rump roast? I can find them any size I want and usually under $2 a pound. How does cooking a roast compare to a brisket? Will it taste the same as brisket?
    I'm just a newbie trying to learn the process, but I can't go broke trying to learn!
    Also, what kind of wood do the restaurants use? I have tried mesquite and hickory, neither of which come out very well. They seem too strong, even if I use them sparingly.
    Please help the Newbie!!
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    brisket has a taste all it's own. nothing wrong w/ doing a rump, as long as ya go low & slow it'll be fine. a trick to using "skeet" or hickory is to use a separate burn barrel & add coals as needed to your food fire. apple,cherry,etc. any fruit tree is milder & not as hot as skeet or hickory.pecan works well too if you can get it. good luck on your rump & let us know how it worked out.
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member


    First of all, welcome to SMF.

    Any type of meat can be smoked, it is just that the fattier and tougher cuts benefit the most from the low and slow method used in a smoker.
    As far as wood goes there are tons of choices. Mesquite and hickory are two of the stronger wood. Fruit wood tend to be milder, each with it's own unique flavor. If the taste is too stronge for your liking perhaps switch to a fruit wood like apple or use a mix of hickory and apple. As Gyspy said, pecan is also a good choice, less bacon tasting then hickory but still providing a nice smoky flavor.

    There is some info here on SMF on differnt wood types

    and many lists on the net of the virtues of each wood.

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