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Rump Roast

post #1 of 17
Thread Starter 
I did a little rump roast today, Came out real tasty. Rubbed down with spicy mustard and coated with Tony Chaceres. Smoked 7.5 hrs at 225.

The last 3 hours I added fresh sweet corn, onions and potatos. Wrapped the corn and onion in foil with butter and just coated the potatos with oil and salt;

Good eating. :D
post #2 of 17
looks good CS

Rump, with an electric slicer set on super thin, will make a great jerky too!
post #3 of 17
The raost looks great, do your taters pick up a good smoke flavor?

Have you ever tried to smoke a 7 bone chuck roast?
post #4 of 17
Thread Starter 

Re: Rump Roast

Not much difference in cooking the tater in the smoker taste wise. Just do it for the convenience.

The last 2 times I cooked roast beef it has been rump roasts. I think I am going to try a chuck for the fourth. I had already bought 3 slabs of ribs to cook and I had thought about brisket and thought about a Butt. However the kids want more roast beef and I am tired of doing rump roasts and don't have the time to commit to a long term Brisket smoke. If I don't have time to do it right I ain't doing it period :!: So I think it will be 3 slabs of ribs, a chuck roast and a couple of yard birds.

Let all the farm animals beware :twisted:
post #5 of 17
Pork, Beef, Poultry. I think you have it covered. No room for Fish?
post #6 of 17
CS-I do boneless chuck roast quite often in my smoker. Sometimes I put the roast in an aluminum pan with some baby carrots, quartered red 'taters and sliced onion. Other times I just put the roast on the rack and place a foil pan on the rack underneath the roast to catch the drippings for gravy.
post #7 of 17
Thread Starter 

Re: Rump Roast

Both ways sound great Dutch. I was thinking about the taters, onions carrots way but I got a phone call today saying a bunch of family from Arkansas are heading in for the weekend and now it looks like brisket is back on the menu :D . As I said before I don't have time but it is my wife's side of the family so I will make time. If you know what I mean :oops: .
post #8 of 17

Re: Rump Roast

Have you ever thought to trying a beef clod? It might be a little late to get one now but you could ask your butcher if he can get you one.

You can check out the Beef Clod discussion HERE .
post #9 of 17
Thread Starter 
Ive been watching this thread, But don't have the people necessary to eat this much beef. We have 2 butts, 4 chickens, 1 12# brisket and 3 racks of ribs cooking this weekend. Don't think I can fit much more in.
post #10 of 17

Re: Rump Roast

Hey CS,

After seeing your pic here I decided I had to try some beef in the smoker. Really looks good. :)

I picked up a sirloin tip roast, I'm probably going to do it toward the end of the week.

I'm going to use a spicy mustard and some kind of rub.

I had a few questions though please.

1) Did you baste your roast with anything? I was thinking mop some beef broth on there or something? Don't know if I need to though.

2) What temp did you pull this off at?

3) I have hickory or mesquite wood. Which would you use?

Looks really good. I'm hoping to get similar results.

post #11 of 17
Thread Starter 

Re: Rump Roast

Hi Doug,

I sprayed every hour with apple juice.

I put the roast in foil when it hit 160 internal (about 4 hours smoke time)
Let it cook the next 3 hours in the foil until it hit 175-180 internal.

Then I let it set for 30 min before cutting. The time in the foil helps to tender things up.

Hope you enjoy.

EDIT: just saw your leg of lamb post and had to tell you to try cavenders on your Beef, It is great on beef. Gives kind of a taste like Gyro sandwich meat.
post #12 of 17

Re: Rump Roast

Thanks, I'm all set!

And I'll try the Cavender's.

What does anyone think about wood for beef? Hickory or mesquite?

I'm ordering some more wood soon so I have a better variety to try.

post #13 of 17
Thread Starter 
I personally prefer Hickory, but a lot of people prefer Mesquite with beef. It's a Texas thing
post #14 of 17

Re: Rump Roast

Hi Rodger,

A little off topic, but what is a yardbird? A chicken?

Thanks :)
post #15 of 17
Thread Starter 

Re: Rump Roast

Hi Doug,

Yep, just a plain old chicken.
post #16 of 17
yo doug123,

hickory with pork and turkey--
mesquite with beef and chicken.\

cajunsmoker is correct---
i picked up the mesquite habit when i
lived in houston for 17 years.
i will say ive tried all combinations---
it tastes best on chicken.

i prefer pecan on briskets---
price and availability sends me to mesquite
post #17 of 17
Awesome smoke! I have a rump roast in the smoker as we speak, but wanted to ask ya a question (hoping you'll get this in time). What did your roast weigh, and how tightly did, you wrap it in foil/did you add holes? If I don't hear back I'll wing it and hope for the best and will put up a post with qview when it's done. Smelling great so far though!
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