I am currently smoking a 4 lb rump roast for dinner with friends as french dip sammies and apparently miss judged when it will be done. Started at 9:30, It's now 1:30 and my IT is 135 degrees. Starting temp was 225, but it was getting done so fast I turned it down to 190 a couple hours in. Planned on pulling it at 150 degrees, so could I foil it, wrap it in towels in a cooler and let it sit for like 3 hours?
How long can I rest a rump roast? Done too early. Please advise.
SmokingMeatForums.com Top Picks
- 1,389 Posts. Joined 4/2013
- Location: Louisville, KY
- Points: 120
- Select All Posts By This User
Actually, if you are going to be making French dips, you'd want the meat to cool down so that it will be easier to slice thinly. Whip up a nice Au Jus and warm it on the stove. Drop the slices in and let them bathe in the au just to come up to temp then put them on the bread.