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Doing a rump roast. Suggestions?

post #1 of 13
Thread Starter 
I know it may not be the best cut to smoke but I already own it and this years cow is coming and I need to clean out the freeze. I am thinking of a simple rub, wrapping w/ bacon and smoking w/ apple chips till 160ish?. wrap w/ foil for 30 minutes and eat. any suggestions would be would be helpful.
post #2 of 13
I've never done a rump roast but I have done several others and what you have planned will work for slicing. I always rub the meat down with mustard before applying the rub, lets the rub adhere better and helps get a nice bark. You could foil it at 140ish and take it up to the desired temp. To foil or not to foil....its a matter of preference PDT_Armataz_01_21.gif Let us know how it turns out!
post #3 of 13
Thread Starter 

foil it?

Do mean take it of at 140, foil it and let the carry over temp rise to 160ish or take it out at 140 wrap it in foil and put it back in the smoke till it reaches temp?
post #4 of 13
I've smoked rumps for "Italian" French dip sandwiches. Smoke it to 150F and slice. Here is a link to GYPC's original post.

Take care, have fun, and do good!


post #5 of 13
After foiling it, you have to put it back in the smoker to keep cooking until your desired internal temp, or you can put it in the oven (for convenience) and achieve the same thing. After about 140, the meat stops taking smoke. From 140 up you are just cooking it and the foil can help keep it moist. I always add a splash of apple juice in with it before sealing the foil. But...sometimes I don't foil....depends on my mood I guess.PDT_Armataz_01_20.gif
post #6 of 13
The foil and apple juice that Smokeman mentioned will tenderize also.
post #7 of 13
This is the way to go pne123. Be sure you have access to another rump roast though, because you are going to want more of these sandwiches. icon_eek.gif
post #8 of 13
I did a rump roast but used a generous amount of "Tastefully Simple Season All" spice and it turned out great.
post #9 of 13
Maybe add a little spritz of some red wine to the meat or to the water pan or soak the wood in the red wine.
post #10 of 13
I know this is an old thread, but I was doing some research on recipes and it fit my question exactly, so I just tacked onto it.

Last weekend I cleaned out the deepfreeze for this year's half-Angus and now it's all packed in with fresh, locally raised meat. When doing this, I discovered the last piece from last year's beef- a tied and rolled rump roast.

Debating lots of ways to cook it, including an oven braise with red wine and mushrooms. It's got nice marbling, shouldn't be too dry if I smoke it.

Any recommendations? Any ideas? Not planning to cook it till tomorrow or Sunday, so there's time. Really don't want to use this good local beef for a ho-hum crockpot roast.
post #11 of 13
John i did this one a month back os so.It was very juicy.
It was only 3 and 3/4 pounds.Took 1 hour and half.....The beef really picked up the smoke,so i would caution if your rump is bigger not to use to much smoke....
post #12 of 13
Yes! Thanks Alex, that smoke of yours slipped my mind! Wow, don't know how with such beautiful fresh broccoli in it-one of my favourite vegetables.

I was thinking of using just a touch of leftover applewood I have. I think that would work well. If I smoke it I will probably cook it a bit more than you did yours, a little too rare for Mrs Rivet.

Thanks for the recommendation, though. That is something to consider! PDT_Armataz_01_34.gif
post #13 of 13
Just my experience John with a rump.Hopefully some other folk have done them different way and will chime in....Always looking for different idears myself....
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