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2 little rump roasts...what to do??

post #1 of 6
Thread Starter 

I picked up a couple of 2.5lb rump roasts, I've been looking through the posts trying to figure out what to do with them tomorrow. I'm thinking of putting one in earlier and letting it go until 160, while only letting the other get to 130 to see which comes out better? 

 

I'm really interested in trying to slice them thin and making a french dip sammie type of meal??

 

Any thoughts and or suggestions would be great!!

 

Thanks

 

Matt 

post #2 of 6

We do Eye of round quite a bit, but only take it to 135º internal. Then slice it very thin after it has cooled. Wife then makes up some Au Jus and we run it thru the warm Au Jus, then onto a warm or toasted hoagie roll with cheese, onions and banana peppers.

 

EyeRoundFB0011.jpg

 

 

post #3 of 6
Thread Starter 

Looks good!!

 

One of my roasts is shaped more like a flat, the other is more of a "chunk". Which should I put the temp probe in??

 

I assume you cook at around 225?

post #4 of 6

Sounds like you need 2 temp probes.

 

I would put it in the thin one, because it will probably get done first.

 

Then when it's done put it in the other one.

post #5 of 6

You have some great sandwiches coming!

 

Good luck and good smoking.

post #6 of 6

Don`t forget the Q-View...

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