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Rump roast

post #1 of 8
Thread Starter 

Hello guys,

My wife picked up a rump roast yesterday and I am going to smoke it tomorrow.I was wondering if any of you have any advice for smoking?I would like to eat it medium rare,but do you think it will be tough?I have a feeling it will be.Also what temp would you smoke it at and for how long?It weighs around 3.5 lbs.Thanks

post #2 of 8

Personally I don't smoke the rump roasts but if I did I would smoke it to about 140 then slice it very thin and use it for sandwiches. To me it's a tough cut of meat that doesn't have the fat content to take to pulling temps so taking it to rare or medium rare and then slicing it real thin is about the best thing I can think of to do with one. I'm sure others will have different opinions and express them that's just mine

post #3 of 8

I'm with Piney on this one, except we like ours a little rare so I'd pull it out at 130 & let it rest. We smoke ours at 210.

post #4 of 8
Thread Starter 

Yeah that's kinda what i was thinking also guys.I suppose i will pull it early and make sammies.Thanks for the help,enjoy your Sunday!

post #5 of 8

Al I usually go 135 but he said med rare that's why I said 140

post #6 of 8

I go 135 and let it rest overnight them bust out the slicer.  feedme.gif

post #7 of 8

I like the to pull at 135º also,

The only thing I can add is


sausage.gif Bring on the Qview sausage.gif

post #8 of 8

A rump roast is often underrated — it has unusually good flavor. If your roast is rated "prime" or "choice," you can roast it at 325°F (160°C). Figure on 25 to 30 minutes per pound for rare, 28 to 33for medium rare, 31 to 36 minutes for medium, and as long as you want for well done. To be sure — and we suggest everyone should get an instant-read thermometer — cook it until the internal temperature is 120° to 125° for rare, 130° to 140° for medium rare, 145° to 150° for medium, and 155° to 165° for well done. The meat will continue to cook after you take it from the oven; while you let it rest for 20 to 30 minutes, the internal temperature will rise another 10 degrees or so.

If your roast is of lesser quality, it will be too tough if you roast it, so you should braise it. Brown the meat on all sides in a little oil in a Dutch oven or roasting pan. Pour off the fat, add half an inch or so of boiling beef stock to the pan, cover it, and pop it into the oven at 300°F (150°C) for three to four hours. You will probably need to add additional stock as the meat cooks. www.ochef.com/461.htm  

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