Rump roast, injecting a bad idea?

sanbrew

Newbie

Original poster

Nov 25, 2016

18

12

Denver-ish CO

• May 14, 2017

• #1

Hey guys, I haven't been around in a bit lately but have a question about rump roast. The wife found a rump roast on sale yesterday and brought it home. It's sitting with a dry rub for now, putting it in the MES30 later today. My wife likes beef, cooked, a lot, not rare in the slightest bit. So with rump roast being so lean, is injecting it a good idea so I can take it to a higher temp than normal for rump roast? I'm thinking around 160 IT (I know, I know!) or so to keep her happy while not eating a shoe sole for dinner. Any thoughts? I'll get some pictures of this up when I start it later.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• May 14, 2017

• #2

You certainly can inject it. I'd probably also foil it when the roast hits 135-140. Add some of your injection when you foil.

Another option would be to smoke it in a foil pan so you can retain all the moisture. Again foil at 135-140. Use the pan dripping to make Au jus.

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

Last edited: May 14, 2017

• 

Reactions: sanbrew

chilerelleno

Legendary Pitmaster

OTBS Member

★ Lifetime Premier ★

Oct 17, 2016

9,828

11,156

Alabama Gulf Coast In the Origin of Mardi Gras

• May 14, 2017

• #3

:yeahthat:

 

• 

Reactions: sanbrew

sanbrew

Newbie

Original poster

Thread starter

Nov 25, 2016

18

12

Denver-ish CO

• May 14, 2017

• #4

Thanks for tips dirtsailor. I'll wrap this guy up at 140 and give it a shot of beer to keep this moist. Thinking after roast and veggies tonight we'll have some french dips this week too. On a side note, harvested our first round peppers from the garden so this are going on the smoker too.

 

shyzabrau

Smoking Fanatic

Mar 29, 2017

803

168

Troutville, Virginia

• May 14, 2017

• #5

With a larger roast, you should be able to get the level of doneness that you both like, so don't take the center temp higher than you like it and carve her a piece on the outside. If it is still too pink for her, you can pop it under the broiler (or, heaven forbid, into the microwave for 30 seconds at a shot until you get where she likes it).

 

sanbrew

Newbie

Original poster

Thread starter

Nov 25, 2016

18

12

Denver-ish CO

• May 14, 2017

• #6

That's the plan shyzabrau. That's how we do tri tip.

 

sanbrew

Newbie

Original poster

Thread starter

Nov 25, 2016

18

12

Denver-ish CO

• May 14, 2017

• #7

IMG_20170514_190625.jpg

• sanbrew
• May 14, 2017

IMG_20170514_190759.jpg

• sanbrew
• May 14, 2017

Alright, here it is. It looks really well done, amazingly tender and juicy still. I followed advice and wrapped at 140 after my beer injection and this thing is really moist and juicy. Pretty ok with how it turned out.

 

• 

Reactions: ab canuck

ab canuck

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 20, 2016

3,033

594

Alberta Canada

• May 14, 2017

• #8

Good job Sanbrew, Looks like it turned out the way you worked for. Good for you Point for the effort. I feel your pain with the wife liking her meat overcooked lol or as I say at home wrecked..... 

 

• 

Reactions: sanbrew

shyzabrau

Smoking Fanatic

Mar 29, 2017

803

168

Troutville, Virginia

• May 14, 2017

• #9

Good on ya! Luckily for me, the whole family is in agreement on the doneness!