rump roast

Discussion in 'Beef' started by chris_harper, Dec 10, 2006.

  1. chris_harper

    chris_harper Master of the Pit OTBS Member

    i bought a beef rump roast today, 409lbs. this will be my first smoked roast. i have done a couple of briskets, and wanted someting a little different. i will be using a rb and a mop, basically smoke it like a brisket.
    i also bought a whole chicken today i want to smoke tomorrow. it is a "freah young chicken"- 4.54lbs. if i read it right, it should be done in 3-4 hours @ 225°, right? i also readi it has been changed to pull it when internal temp hits 160°, right? i plan on brining it tonight.
    also on the agenda is 1lb jalapenos for ABT's, a JD sage fatty, a JD hot fatty, and dutch's wicked baked beans.
    any advice on the roast or chicken?

    i will be smoking it at the same time. i will be using mesquite wood splits.
     

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