Rump Roast for burnt ends ... or should I just smoke it for sliced

[Kamphiker]

I picked up a 3# Rump Roast Really wanted a Chuck Roast but local Grocery Store was 1/2 the cost on the Rump Roast VS Chuck Roast (What's up with that ?).

Got the most marbleizing Rump as I could find but it's no where as fat as the Chuck Roast they had.

Plans were to do Burnt ends, But now with the Rump would I be better off just smoking & serving sliced ?

 

[chilerelleno]

Yep too lean for BEs.
Definitely smoke as for sliced roast beef.
Sliced thinly will make some great Sammie's.

 

[TomKnollRFV]

Use Italian seasoning for the rub for the roast beef, tastes amazing.

 

[Kamphiker]

Brine overnight or forgo and just a Rub before placing in smoker ?

Smoker Temp 225° F. ?
Internal Temp to 140° for Rare ?

 

[chilerelleno]

Rare is 120°-130°
For Rare I'd take it out at 120°.
140°-145° is Medium Rare, if you take it out at 145° you'll be in Medium after the temp rises a few degrees.

I would dry brine with Kosher salt, 4-6 hours per side.
Then season before smoking.

 

[Kamphiker]

Thanks for the Info.

 

[Kamphiker]

Prep work done going to let it rest overnight.
Will be smoking the Rum roast along with a Fatty
I'll post the results tomorrow

 

[nanuk]

by a LEAN roast and make jerky!

 

[Kamphiker]

Smoke on Bro's
Using Mix of Apple & Hickory in the AMPS, Post oak in the Cast iron Pan.
Semi dry rub last night A1, Worcester, Kosher salt, CBP, Some of my own Magic dust.

 

[chilerelleno]

I'd recommend kicking your cooking temp up to at least 225°.
I personally prefer to smoke/cook beef at 275° or higher, I find I get a better crust and color at the higher temp.

Unless I'm smoking steaks for reverse searing, then I want a lower temp to get more smoke before the IT gets too high.

 

[Kamphiker]

Smoker Temp has stabilized @ 215°
I.m at 129°F internal
2-1/2 Hours at this point ready to Pull & reast Rump.
Fatty has a ways to go.

 

[Kamphiker]

Turned out awesome (& the fatty was one of the best I've made!).
Hand carved as thin as I could and it still was mostly tender but Flavor rich (Boar's Head take a back seat)
Vacuum packed about half for another day.