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Smoked Rump roast/Bottom roast

post #1 of 2
Thread Starter 

Let's start off by saying that I am new to smoking. I have smoked something every week for the past 6 weeks on this little vertical smoker I have. Pretty much everything I have smoked has come out phenominal. Whole chicken, ham, pork loin, shrimp, bacon wrapped corn on the cob and stuffed mushrooms. I want to try beef this time. From what I can tell, brisket is king. I currently do not have the time to kill for such a long smoke. I can get a rump roast/bottom round roast for dirt cheap this week. Was looking to try and smoke beef for the first time this weekend. I planned on serving it sliced, platter style, not for sammies.


Was thinking that since this kind of cut is usually used for pot roasts, that I can possibly brine it to keep moisture,dry rub it,  smoke it at 225-275 for "x" amount of time until it hits roughly 145 degrees (since my family can not stand rare beef), reverse sear it and then slice to serve. Was thinking about stuffing it with cloves of garlic then smoking it in a foil pan with beef broth, brown sugar and spices.


What do you guy think of this quasi-method of cooking this piece of beef? Was leaning more towards a traditional "roast" beef style meat with some gravy, garlic mashed potatoes, garlic bread, baked beans. Would love to hear any an all opinions. Thank you, John Oogatz.

post #2 of 2

That will work. If the family is used to Med/well they should like it. Those cuts can get dry but that is what Gravy is for...JJ

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