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Beef rump

post #1 of 4
Thread Starter 

I'm going to try a 5 1/2 pound beef rump roast today. The butcher I go to tied it up for me. I Injected it with Colony sauce. (a sauce made here in Pittsburgh. colonysauce.com) I injected it at 9 pm last night. I know the fat side goes up,but how long should it go for? I'm looking for IT of 140. I'm guessing 3 hours @ 225. Has anyone ever did a rump that size? I'll try to post some picks if I can figure out how to do that. I'm smoking it in a pan on a bed of sweet onions,celery, and carrots. And beef broth.Pecan is going to be the flavor of the day. Thanks for any info

post #2 of 4

Are you looking for medium to medium rare?  You could pull it a few degrees early and let it sit for a ½ hour before carving.  Time is hard to tell, a lot depends on the meat itself, the marinade you use, etc. so a precise time is difficult, but I would say that would be a good ballpark figure.


The other secret to a great roast is to slice it correctly.  Put it face down, fat side up.  Then, when carving, start at the tip (pointed) end and slice diagonal to the grain, which you should easily see on the non-fat side, even if it a slice or two to get started, then flip it back over fat side up and continue slicing in that manner.  Your roast will be tenderest that way.

post #3 of 4
Thread Starter 

I'm going to pull it wrap it in foil then a towel then a cooler for about 1 hour to help tenderize it.

post #4 of 4

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