just signed up for this site and was just wondering how long per pound should i smoke a rump roast and at what temp. plan to make pulled sandwiches. im kinda a new guy to the smoking thing.
This is great adviceWelcome to the SMF Family...Rump Roasts are tasty but I would highly recommend you smoke it no further than Medium, 140*F and slice it...Rump is very lean and can make for Dry pulled Beef...A Chuck Roast has a shorter muscle fiber structure and more collagen that will give moist and luscious Pulled Beef. I can give a good recipe for a smokey Beef Jus for serving Au Jus or thicken for Gravy...PM me if you want it...JJ
Smoke at 225*F for 30-40 minutes a pound to your desired temp for slicing. About 1.5 hours a pound if you still want to pull it. Go to 165*F IT then wrap in foil with some Beef Broth and Back in until the IT hits 205*F. Either way rest 30 minutes on the counter or up to 5 hours double wrapped in foil and stuffed in a cooler with old towels or wrapped in a blanket.
It is better to plan for the meat to be done early and rest, than have it be running late and have hungry people staring at you...JJ