I was originally making pot roast http://www.smokingmeatforums.com/t/132055/pot-roast-help until i found out the frozen roast was actually rump roast. I then decided to make beef sandwiches instead of the potroast the wife would usually make in the crock pot with this cut of meat. Rubbed the roast with Montreal steak seasoning and lea and perrins worsty sauce the night before. Smoked between 225-235 in the mes with pitmaster pellets in the amnps until 130 internal. Removed from smoker, foil wrapped and in the cooler for 40 minutes. Also made chef Jimmy's au jus to go with it. I cut the au jus recipe in half since it's just my wife and I. Sandwiches were made with italian bread, provolone, sauteed mushrooms and onions and hot peppers along with the au jus. Good flavor, especially the au jus but the meat was tough so i dont think i'll be smoking rump roast again as it's just to lean. The wife sliced the roast as thin as she could across the grain Pics below, thanks for looking!
Getting started.
Au jus before the boil.
Finished au jus.
Finished roast.
Slicing.
Sandwich.
Getting started.
Au jus before the boil.
Finished au jus.
Finished roast.
Slicing.
Sandwich.
