Help with Smoking Roast

[TNT2569]

Hello, well I thought I would try smoking a sirlion rump roast today. I seared it in my cast iron skillet, injected it with butter, apple juice and worcester sauce. I set my smoker at 225 and put it in an aluminum pan with beef broth and let it smoke until it reached 155. It was very flavorfull but still tough. Did I cook it too long or not enough. I read many reviews and it looked like I was to take it off between 135 - 155. I read the chuck roast you cook until it reaches 200 but everything I read about the rump roast said take it off between 135 - 155. What did I do wrong?? Very frustrating spending so much time and it looks so good but still turns out tough.

 

[gmc2003]

Rump roast needs to be smoked rare, and sliced thin. Or it can be used in stews or braised. Chuck roasts can be smoked rare and sliced thin or taken to around 200* for pulling/shredding. At 155* it sounds like you took it to far. Both cuts are delicious when cooked properly. All is not lost - slice it thin and cook it with some rice-a-roni. Put it in when you add the water to the rice and reduce to a simmer.

Chris

 

[TNT2569]

So I read an article that said if you inject beef with a marinade you need to take the internal temp to 155 or germs spread by injecting could contaminate the meat. Is that true or a tall tale?

 

[TNT2569]

So it sounds like when I do a rump roast I need to remove it at 135* and if I would have done a chuck roast, I could smoke it longer to 200*. Well we will enjoy this one tonight with the potatoes and carrots and I will try again in a few weeks and take off when the internal temp reaches 135* Thank you Smoking Guru for your help.

 

[zippy12]

Yes last one I did I smoked to an internal temp of 128.
I then wrapped it and placed it in a cooler with the temp probe still in it
watched temp rise them start to fall ...
best Med Rare/tender slices ever... the meat has a very beefy flavor

you might want to add extra flavor after sliced ... just my 2 cents

 

[gmc2003]

So I read an article that said if you inject beef with a marinade you need to take the internal temp to 155 or germs spread by injecting could contaminate the meat. Is that true or a tall tale?

I'm not a safety expert and I don't want to give you bad advice, but I think if the injected meat is kept at a certain temp for enough time it's safe. daveomak or chef jimmyj can answer that question better then I can. Hopefully one of them will chime in tonight.

Chris

 

[SecondHandSmoker]

I seared it in my cast iron skillet, injected it with butter, apple juice and worcester sauce.

How long and at what temperature approximately did you sear the roast before injecting?

I am thinking that if you hit 285 degrees for the Malliard reaction to occur, that temp probably destroyed any surface pathogens.

 

[SecondHandSmoker]

As Chris stated above, you don't want to over cook sirloin cuts as these types are best at medium rare 130 to 135 degrees.

 

[chef jimmyj]

So I read an article that said if you inject beef with a marinade you need to take the internal temp to 155 or germs spread by injecting could contaminate the meat. Is that true or a tall tale?

This is fact. Injecting or punching holes for
Garlic or marinade, pushes surface bacteria from the surface to the center where it may not be killed. There is no issue with a Chuck or Brisket that will be cooked to 200°F. With more rare meat you need to heat to a temp and hold it there for the amount of time needed to pasteurize the meat. Hold at 130°F for 112 minutes. 135°F for 36 minutes, 140 for 12 minutes.This is not difficult. To reduce surface bacteria, wash and dry the meat. Apply salt or your salty rub. Rest an hour and inject whatever, followed by an overnight rest. Smoke at 225. When the meat hits 130°F, pull the meat, wrap in foil and some old towels and place in a small cooler. Over the next hour rest, finish getting the meal together. Over that hour the meat temp will rise up 5° or so and will have been held there a sufficient amount of time to pasteurize it. Slice and serve with confidence. See below for various Pasteurization Times and Temps for Beef, Lamb and Pork...JJ

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min

 

[TNT2569]

Thank you so very much for all the great information!! I tired to cook another roast on the smoker low and slow took off at 135* let it rest for an hour and it was still tough, more juicy but tough. I think I have to find a better butcher. Thanks again.

 

[bregent]

How thin did you slice it? My experience with rump roasts is that they are typically very tough with lots of connective tissue. If you don't slice thin, or cook low and slow till they break down, they'll be chewy.

 

[Rusty Bullet]

I've cheated in the past with tougher beef cuts. I dry rub them a day beforehand then rest 8-16 hours uncovered in the fridge. I vacuum seal them and sous-vide at 130-140 for 2-4 hours. Poked or mechanically tenderized meats I avoid, or sous-vide from 140-145f. After being refrigerated another day, I smoke them at 180 - 200 until the center temp hits 130f. Grill each side as hot as possible for 1-2 mins. One day, I'll grill first then smoke. A friend says I may have burnt off some of the nice smoke crust. Thick steaks like tri-tip or top sirloin have a filet mignon texture. Sous-vide to 128-130 and take them off at 126-127 degrees, if you like true med-rare.

 

[bigfurmn]

Maybe Im crazy but are you set on that cut of beef? Try a chuck roast or even a brisket. If you post on here while you are cooking you can get lots of thoughts on how it's going. Also please even if it's a failure (we've all had them) post some pictures of you cook!