Just a bit stuck at the moment. All prepared to do my first brisket tomorrow and guess what. Can't find brisket!!
Can I use rump/serloin instead? Please at yes. Haha
Next closest is actually going to be a chuck roast. Both brisket and chuck roast are cooked to a full 190°+ internal temp to break down connective tissue and make it melt in your mouth tender. Leaner roasts (like the rump and sirloin) only cook till med. rare'ish, then slice thin for serving.
Main difference between the brisket and chuck roast cook is the time. A brisket is generally a 15+ hr. cook, but a chuck roast is closer to 6 hrs.
Hello Montes. Rump is a very lean cut of meat. You might want to look at the following link. I think it should work well for the rump. Good luck. Keep Smokin!