First Boneless Beef Rump Roast with Q-View!!!

Discussion in 'Beef' started by exromenyer, Aug 19, 2013.

  1. So after being very successful with smoking pork butts I finally decided to work my way up to a brisket.  I feel this was a good start.  I used a rub that Shoneyboy put out there.  It's a very basic rub I've also used on my pork butts (his recipe was similar to mine).  I fired the smoker up to around 235 degrees and also got the AMNPS going with a pit master blend and a little apple spread throughout it also, just a hint.  I cooked this to 140 IT since my family doesn't like it medium rare.  I took it out after approx 4 hrs when it reached the IT of 140 and then put it on the grill to sear both sides then prepared some of Chef JimmyJ's Au Jus sauce.  IF you haven't tried this, you honestly do NOT know what you are missing.  I added some of the smoked Au Jus sauce to the foil and wrapped it for about 1 hour while I cooked the potatoes and Au Jus on the stove.... Please enjoy the pics.....

    The only thing I would say is I would have liked the outer a little crispier however, I'm not sure besides searing it how I get it there but I think after doing more of these I'll figure it out.....

    Thank you for looking......

    Rump Roast with Rub.....


    Vegetables ready to be smoked.....


    Firing up the AMNPS......


    YUMMMMMMM


    Ready to close the lid.....


    Mixed the broth, paste, thyme and bay leaves on the stove then poured into the foil pan an hour later......


    Au Jus prepared to smoke.....


    These are the potatoes I grew in my garden this year!!!!


    On the Weber for a quick sear.......


    Au Jus in the stock pot simmering....


    Look at the amount of AU JUS sauce after I foiled it... I only added 1/4 cup to the foil wrap!


    [​IMG]


    Not sure how much better than this it gets !!!!!!!!!!!!!


    Truly hope you enjoyed the narrative and money shots.... Thanks for all of you that offered some needed advice....
     
    bigridgeback likes this.
  2. Looks great. However it is not a brisket as stated.

    Happy smoken.

    David
     
  3. You are correct... I was thinking roast and then thinking about doing a brisket next and mistyped.....
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking roast!!! I have to agree that JJ's Aus Jus is wonderful! The last couple batches I've made I used a nice porter instead of wine and it was fantastic!
     
  5. flash

    flash Smoking Guru OTBS Member

    Looks great. Try some of those slices thru a warm Au Jus for a short time, then make some sammies. I am sure you will love them.

     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I would love to sit down to that meal. Great job!

    Disco
     
  7. Thanks Disco..... If you were closer I would have invited you !!!
     
  8. That is one mighty fine looking roast.
     
  9. stanyo

    stanyo Newbie

    Now, I am extremely hungry! That roast is fantastic looking. I can only imagine, through my saliva, how good that tasted. Thank you for posting such good pictures.
     
  10. WoW, Thank you for the nice words! It was my first roast, I've really been apprehensive after I have heard how many people pull them out of the smoker and throw them in the backyard because they ruin them (roasts and briskets).... I really enjoyed it, was easier than a pork butt and it did taste as good as it looked! Also got a lot of help from the SMF folks too, they are awesome!!!
     
  11. rong

    rong Newbie

    That looks like a fine meal!!! Good job and thanks for sharing.
     
  12. java

    java Smoking Fanatic

    That is one sweet lookin roast!
     
  13. Looks good.. but I gotta ask....is that a brown gravy you put over the roast or you thicken up the au jus you made?
     
  14. I did two things.... I poured the Au Jus in a bowl for dipping and then thickend the rest of it... What you see in the pictures is the only thing I used. Not using that Au Jus would have in my opinion ruined it...... It actually got thicker than I wanted but when I make gravy, I only use butter and flour to make a roux........ Thanks
     
  15. webowabo

    webowabo Master of the Pit SMF Premier Member

    MIghty fine roast ya got there.... even taking it to 140* and with the sear, it looks nice a pinkie for me :) 
     
  16. flash

    flash Smoking Guru OTBS Member

    Medium Rare is considered 135º to 140º  Love the pink
     
  17. reinhard

    reinhard Master of the Pit OTBS Member

    You did a great job all the way around.  Love the pink. Reinhard
     
  18. WoW I made the carousel on the front page!!!! Not sure how that happened but that is awesome!!:yahoo:
     
  19. chef willie

    chef willie Master of the Pit OTBS Member

    LOL>.....yes, congrats on the making the banner and on a fine looking chunk of beef.....a perfect color. And I liked your wine selection.....one can not go wrong with a Beringer Merlot. Great job.......Willie
     
  20. jeffed76

    jeffed76 Meat Mopper

    I've thought about doing a roast, looks like I'm going to have to after those pics!
     

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