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First Rump Roast

post #1 of 7
Thread Starter 

I decided it was time to break in the new smoker on Saturday. It is a recent purchase (see my review) and I did use it once before for some country style ribs earlier in the week but that was on a "school night". Because of time constraints they only got 45 minutes of hickory smoke and then I finished them on the grill. With such a short time exposed to the smoke I was quite pleased with how much taste was imparted into them.

 

Well it was time to try a rump roast. Not my first choice, but the cut that was most readily available. I marinated it for a couple of hours and injected it with a mixture of EVOO, Dr. Pepper (after shaking the carbonation out), garlic powder, onion powder and cajon seasoning. It then got a good rub of Dizzy Pig "Cow Lickin" seasoning.

 

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Some red wine went in the liquid pan and the mesquite chunks into the smoker box. I was very pleased with how easy it was to maintain a constant 225-230. Wood and liquid was added about every 2 to 2-1/2 hours during the next few hours.

Here it is about 2-1/2 hours into the smoke.

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I wasn't sure how well it would show up in a photo so I attempted a video, none the less I was thrilled to see the TBS throughout the afternoon.

 

 

Here it is before wrapping it in towels and setting it in the cooler

 

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Showing off the nice smoke ring

 

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The GF wanted it medium, I would have preferred it med rare, but it was still quite juicy and extremely tender.

 

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With the smoked squash (I'm not a squash fan, but she is)

 

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My plate, smoked small white potatoes and yes, everything tastes better with cheese!

post #2 of 7

Man oh Man that roast looks off the chain and I'm with your wife and that squash looks awesome and I think that i'm heading for the store now. I just noticed that this is your first post. So welcome to SMF your higness and can you swing into Roll Call and introduce yourself and your equipment please.

post #3 of 7

That looks like a great meal

post #4 of 7

Welcome to SMF!!!

 Next time you smoke a hunk o beef ,smoke it to rare.

 Then if someone wants a slice of medium  you slice it and throw in on the pit or in the skillet for a quick sear to medium.

And you get your rare beef.

post #5 of 7
Thread Starter 

Thanks to all for the kind remarks and advice. Shame on me, I don't know where my manners are. I will introduce myself properly in roll call.

post #6 of 7

Great looking first post. Congrats and welcome to SMF. I am with Mark on the squash. Love it in all forms

post #7 of 7

All looks great! You can always double up and make both happy and have lunch meat for the week.

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